Facilities
Le Jeune Chef
Open all year, Le Jeune Chef, our live learning environment, is just another way you’ll be real-world ready to take on tomorrow.
About this program
It’s time to take your culinary skills to the next level. Build confidence in the kitchen. And perfect modern methods and techniques. In just two semesters plus a summer internship, you’ll learn what it takes to push your culinary career. Hands-on labs outfitted with cutting-edge equipment. Expert faculty with extensive industry expertise. And real-world experience working in our on-campus casual fine dining restaurant, Le Jeune Chef. The full-college experience is here. Make it yours.
Next steps...
You're on your way to becoming a tomorrow maker.
Careers
Entry to mid-level positions in:
- Restaurants
- Catering Operations
- Institutional Dining & Management
- Retail
Courses
At Penn College, we believe your educational experience should go beyond specialized skills. Real-world ready means taking a broader approach that builds communication skills, inspires collaboration, and encourages exploration of arts, history, and science.
Specialization requires in-depth knowledge and high-level proficiency. Students learn and apply major-specific concepts, skills, and methods.
- Purchasing (FHD117)
- Sanitation (FHD118)
- Principles of Management (MGT115)
- Applications of Professional Cooking (FHD212)
- Foundations of Professional Cooking (FHD101)
- National Sanitation Certification (NSC)
- Careers in Hospitality (FHD104)
- Menu Planning & Cost Control (FHD125)
- Introductory Baking (FHD137)
- Location Based Catering (FHD227)
- American Regional Cuisines (FHD321)
- Introduction to the Modernist Kitchen (FHD151)
- Culinary Internship (FHD269)
Perspectives are points of view, offering a variety of ways of understanding, interacting, and influencing the world. Students identify, explain, and utilize the approaches used by academics and professionals to study, analyze, or understand problems, and offer solutions.
Virtual Tour
Baking & Culinary
Take a behind-the-scenes tour of the kitchens used for instruction and Le Jeune Chef, our on-campus casual fine dining restaurant. The live labs give students an opportunity to put their talent on the table and work with real customers.
Tour Schedule
Seeing is believing.
Think Penn College might be a good fit for you? Make plans to visit and discover what hands-on learning is all about.
Feb 24
Undergraduate Open House
Saturday, February 24 8:30 AM - 3 PM
Apr 7
Undergraduate Open House
Sunday, April 7 8:30 AM - 3 PM
Industry Partners
Work with experts to become an expert
Penn College's strong partnerships impact every step of your journey – from your first day in the classroom and labs, to career placement (oftentimes before graduation) and beyond.
Student Life
Lead and put your skills to the test
American Culinary Federation
This national organization promotes the image of American chefs. Students are encouraged to join and obtain their ACF certification. Graduates of this program who maintain an active Junior membership in the local ACF chapter are eligible to certify as a Certified Culinarian for free.
Student Organizations at Penn College
Your college experience is about more than the classroom. Join one of 60+ clubs and organizations, or create your own.
Penn College News
11.14.2023
Instructor honored, faculty present at Philadelphia Candy Show
Pennsylvania College of Technology faculty and students recently lent their knowledge as presenters and assistants at the Retail Confectioners Association of Philadelphia’s fall event. In addition, a Penn College instructor was presented the association’s 2023 “Candy Hook Award,” and the association announced its intent to establish an annual scholarship for the college’s students.
10.24.2023
Students’ hearts, eyes opened through Dominican mission trip
A few had never flown or been outside of the United States. For some, not even beyond Pennsylvania or any farther south than Virginia. And if any of their good fortunes ever included travel to the Caribbean, that touristy resort experience offered no hint of how revelatory everyday life can be. When they boarded their flight in Philadelphia in June, not even a 16-week preparatory class on their Penn College campus could have adequately prepared them for their imminent awakening in the Dominican Republic.
10.17.2023
Pizza artist inspires tomorrow's chefs with centuries-old technique
Chef Roberto Caporuscio recently brought the 300-year-old art of Neapolitan pizza making to the kitchens of Penn College’s hospitality program, where he offered a demonstration and hands-on lesson to students in the Global Cuisine & Connections course, taught by Chef Mary G. Trometter. Caporuscio’s visit was facilitated by Giacomo Berselli, founder of the Marco Polo Program Abroad in Italy.
Internship
Your knowledge in practice
Show them what you've got. Internship experiences allow students to get a taste of career opportunities before they graduate. In fact, many lead to job offers!
Student Experience
The community as their classroom
Kentucky Derby
There’s more to learning than lectures and labs. Opportunities like the Kentucky Derby are one of the many ways that our students bring learning to life.
“Chopped” Champion
Our grads are making names for themselves across the nation.
More Information
Dress Code: Professionalism is the signature of this degree and is the expectation for performance and appearance. Uniform and personal appearance standards are strictly enforced. Students are required to be clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of ear and back of collar for men; tied up and under hat for women, utilizing a net if necessary - no protruding bangs). In labs, no excessive makeup and no jewelry are allowed, including rings, watches and earrings or visible piercings of any style. Students in Table Service and/or Wine and Beverage Practicums may wear appropriate cosmetics, a watch, a single set of post-style earrings. Hair must be restrained - the utilization of a French braid or discrete pinning/styling is required.
This major is subject to the transfer standards established by the College (see https://www.pct.edu/admissions/transfer/transferring-credits). Exceptions must be approved by the school dean.
Alternative Credit refers to academic credits earned through means other than traditional college course completion, including: credit by exam, articulation, proof of competency gained in high school, work/life experience, and advanced placement.
Visit the Alternative Credit Options page in our Course Catalog for general requirements and procedures and for information on credit through Advanced Placement.
View the Culinary Arts Tool List & Uniform Policy
Uniforms and tools are available for purchase through The College Store.
- Ms. Tabitha H Barbarito, Project Manager, PASA Sustainable Agriculture
- Mr. Francis A Daniele, Chef/Owner, Joanna's Italian Bakery
- Ms. Diane L Dorner, '79, District Supervisor, Carrols Corporation
- Mr. Joel Hough, Regional Manager, The Restaurant Store
- Mr. Chris Kowalewski, Chief Growth Officer & Senior VP of Sales, Compass Group North America
- Mr. George Logue, III, '10, Co-owner/Chef, Herman & Luther's
- Ms. Erin Oggier, '06, Executive Chef, Brock & Company
- Mr. Kristan T Patterson, Chief Artisan Baker, Penn State University Bakery