Culinary Arts Technology

Associate of Applied Science Degree (A.A.S.)
culinary student

About this program

Your future in culinary arts starts at Penn College. Expert faculty, small class sizes, and a hands-on approach to education is just the beginning. Flex your culinary creativity. Explore classical, American regional, and international cuisines, styles, and techniques. Travel the world of flavor and come home to a career you can truly enjoy for years to come.

Next steps...

You're on your way to becoming a tomorrow maker.

14

Average Lab Size

ACF

Accredited by the American Culinary Federation Education Foundation Accrediting Commission

16

Average Lab Hours Per Week

Careers

  • Cook
  • Sous chef
  • Garde manger
  • Line chef
  • Steward
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.

  • Foundations of Professional Cooking (FHD101)
  • Purchasing (FHD117)
  • Sanitation (FHD118)
  • National Sanitation Certification (NSC)
  • Professional Table Service (FHD142)
  • Applications of Professional Cooking (FHD212)
  • Careers in Hospitality (FHD104)
  • Menu Planning and Cost Control (FHD125)
  • Introductory Baking (FHD137)
  • Introduction to the Modernist Kitchen (FHD151)
  • Artisan Butchery & Charcuterie Applications (FHD295)
  • American Regional Cuisines (FHD321)
  • Nutrition Concepts (FHD216)
  • Nutrition and Wellness (FHD217)
  • Facilities Planning (FHD268)
  • Location Based Catering (FHD227)
  • Culinary Internship (FHD269)
  • Beverage Management and Service Applications (FHD228)
  • Global Cuisine and Connections (FHD315)
  • Culinary Capstone (FHD395)
  • Sustainability of Food Systems (FHD213)

​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.

  • Core Arts Perspective (ARP) or
  • Core Applied Arts Perspective (AAP) or
  • Core Global and Cultural Diversity Perspective (CDP) or
  • Core Historical Perspective (HIP) or
  • Core Social Science Perspective (SSP)
  • Science Elective (SCI)

​​Foundations are the practical, intellectual, and social skills: communication, collaboration, critical and ethical thinking, quantitative thinking, and technological literacy that are crucial to every student at every stage of education and at every stage of life.

  • Information, Technology, and Society (CSC124)
  • Mathematics Elective (MTH)
  • English Composition I (ENL111)
  • English Composition II (ENL121) or
  • Technical and Professional Communication (ENL201) or
  • Speech Elective (SPC)
Facilities

Lab Tour

Take a walk through Le Jeune Chef, our on-campus casual fine dining restaurant. Open year-round, this live lab gives students an opportunity to put their talent on the table and work with real customers. See inside the dining room and its fully-equipped commercial kitchen. And take a look at the baking and pastry arts lab space as well as the state-of-the-art commercial kitchens used by culinary arts students.

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. 

Visit Le Jeune Chef

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. Academic Tours allow you to explore labs and get to the core of your future program. If you’re looking for a deeper dive into your academic area of interest, opt for a Self-Scheduled Personal Tour. Comprehensive COVID-19 safety protocols are in place.

Mar 8

Self-Scheduled Personal Tour - Baking & Culinary

Monday, March 88:30 AM - 11:30 AM Eastern Time (U.S.)

Mar 9

Self-Scheduled Personal Tour - Baking & Culinary

Tuesday, March 98:30 AM - 11:30 AM Eastern Time (U.S.)

Mar 10

Self-Scheduled Personal Tour - Baking & Culinary

Wednesday, March 108:30 AM - 11:30 AM Eastern Time (U.S.)

Mar 11

Self-Scheduled Personal Tour - Baking & Culinary

Thursday, March 118:30 AM - 11:30 AM Eastern Time (U.S.)

Mar 15

Self-Scheduled Personal Tour - Baking & Culinary

Monday, March 158:30 AM - 11:30 AM Eastern Time (U.S.)

Mar 17

Self-Scheduled Personal Tour - Baking & Culinary

Wednesday, March 178:30 AM - 11:30 AM Eastern Time (U.S.)

Mar 18

Self-Scheduled Personal Tour - Baking & Culinary

Thursday, March 188:30 AM - 11:30 AM Eastern Time (U.S.)

Mar 22

Self-Scheduled Personal Tour - Baking & Culinary

Monday, March 228:30 AM - 11:30 AM Eastern Time (U.S.)

Mar 23

Self-Scheduled Personal Tour - Baking & Culinary

Tuesday, March 238:30 AM - 11:30 AM Eastern Time (U.S.)

Mar 24

Self-Scheduled Personal Tour - Baking & Culinary

Wednesday, March 248:30 AM - 11:30 AM Eastern Time (U.S.)

Mar 25

Self-Scheduled Personal Tour - Baking & Culinary

Thursday, March 258:30 AM - 11:30 AM Eastern Time (U.S.)

Mar 26

Self-Scheduled Personal Tour - Baking & Culinary

Friday, March 268:30 AM - 11:30 AM Eastern Time (U.S.)

Mar 30

Self-Scheduled Personal Tour - Baking & Culinary

Tuesday, March 308:30 AM - 11:30 AM Eastern Time (U.S.)

Mar 31

Self-Scheduled Personal Tour - Baking & Culinary

Wednesday, March 318:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 1

Self-Scheduled Personal Tour - Baking & Culinary

Thursday, April 18:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 5

Self-Scheduled Personal Tour - Baking & Culinary

Monday, April 58:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 6

Self-Scheduled Personal Tour - Baking & Culinary

Tuesday, April 68:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 7

Self-Scheduled Personal Tour - Baking & Culinary

Wednesday, April 78:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 8

Self-Scheduled Personal Tour - Baking & Culinary

Thursday, April 88:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 9

Self-Scheduled Personal Tour - Baking & Culinary

Friday, April 98:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 12

Self-Scheduled Personal Tour - Baking & Culinary

Monday, April 128:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 13

Self-Scheduled Personal Tour - Baking & Culinary

Tuesday, April 138:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 14

Self-Scheduled Personal Tour - Baking & Culinary

Wednesday, April 148:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 15

Self-Scheduled Personal Tour - Baking & Culinary

Thursday, April 158:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 16

Self-Scheduled Personal Tour - Baking & Culinary

Friday, April 168:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 19

Self-Scheduled Personal Tour - Baking & Culinary

Monday, April 198:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 20

Self-Scheduled Personal Tour - Baking & Culinary

Tuesday, April 208:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 21

Self-Scheduled Personal Tour - Baking & Culinary

Wednesday, April 218:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 22

Self-Scheduled Personal Tour - Baking & Culinary

Thursday, April 228:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 23

Self-Scheduled Personal Tour - Baking & Culinary

Friday, April 238:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 26

Self-Scheduled Personal Tour - Baking & Culinary

Monday, April 268:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 27

Self-Scheduled Personal Tour - Baking & Culinary

Tuesday, April 278:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 28

Self-Scheduled Personal Tour - Baking & Culinary

Wednesday, April 288:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 29

Self-Scheduled Personal Tour - Baking & Culinary

Thursday, April 298:30 AM - 11:30 AM Eastern Time (U.S.)

Apr 30

Self-Scheduled Personal Tour - Baking & Culinary

Friday, April 308:30 AM - 11:30 AM Eastern Time (U.S.)

More tour dates are on the way.

But let's customize a tour for you now. Call, chat, or email for options.

Need a different date?

Let's customize a tour for you now. Call, chat, or email for options.

Contact

Admissions Office

If you can't attend any of these dates Contact Admissions at 570.320.2400

Upcoming Events

Explore Penn College

Industry Relations

"The Kentucky Derby would not be successful without the Penn College kids’ contribution to this event. They are amazing. They are enthusiastic. Their passion, their work ethic, second to none. They’re such great kids."

Chef Robin Rosenberg

Vice President and Chef de Cuisine for Levy Restaurants

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.

American Culinary Federation Logo
Guittard Chocolate Logo
Compass Group Logo
Wine Spectator Award
Related Programs

Follow your passion

Applied Management

Bachelor of Science Degree (B.S.)

Baking & Pastry Arts

Associate of Applied Science Degree (A.A.S.)

Professional Baking

Certificate

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 65+ clubs and organizations, or create your own.

News
12.01.2020

Faculty member authors instructional article for confectioners

Pennsylvania College of Technology’s Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, was ...

11.25.2020

LJC preps homemade feast for those away from home

In an effort to preserve at least one tradition in a year that has been anything but normal, Le Jeune Chef staff and students ...

10.09.2020

Students display product prowess at PDC ‘trade show’

As a final project for the eight-week Bakery Operations and Product Development course, students set up a trade show in the ...

Study Abroad

Gain global experience

See the world via Williamsport. Take your education abroad and get hands-on experience learning about your industry on a global scale.

Learn More

Internship

Your knowledge in practice

Explore the possibilities and get a taste of what’s to come. Two summer internships deliver valuable insight and field experience.

Amaris Smith and Dylan Therrien spent two months interning in the kitchens of Le Mas Candille, a luxury hotel and spa in Moujins, France, a picturesque village near Cannes.

Read Their Story

 

Learn More
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.

Learn more

“Chopped” Champion

Our grads are making names for themselves across the nation.

Check out Kristina’s story

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.

The Culinary Arts degree student will be required to meet all the uniform and personal appearance standards specified under “Additional Information” on the academic school web site and supported by national food code. Uniform standards for all food preparation, dining room and special events or as noted by the course requirement will be strictly enforced.

View general transfer information

View the Culinary Arts Tool List & Uniform Policy

Uniforms and tools are available for purchase through The College Store.

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.

  • Mr. Daniel R Dalton, Three Rivers Program Manager, Pennsylvania Association for Sustainable Agriculture
  • Mr. Francis A Daniele, Chef/Owner, Joanna's Italian Bakery
  • Ms. Diane L Dorner, '79, District Supervisor, Carrols Corporation
  • Mr. James M Fry
  • Mr. Joel Hough, Regional Manager, The Restaurant Store
  • Mr. Drew Kendall, Chef, Wegmans
  • Mr. Chris Kowalewski, Chief Growth Officer & Senior VP of Sales, Compass Group North America
  • Ms. Samantha Liedtka-Gundlach, '10, Owner, Samantha's Kitchen
  • 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
  • Mr. Gary R Rice, President/Owner, Rice's Food Equipment & Consulting, Inc.
  • Mr. Joseph A Wisniewski, '92