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.

ACFEFAC LogoThis program has been recognized as an Exemplary Program. 

Exemplary Programs symbolize the highest educational standards recognized by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The award is presented to programs that have proven full compliance with all ACFEFAC accreditation requirements in the last visiting team report along with excellent management of the program.

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)
  • Foundations of Service Applications for the Hospitality Industry (FHD147)
  • Applications of Professional Cooking (FHD212)
  • Careers in Hospitality (FHD104)
  • Menu Planning & 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 & Wellness Application (FHD217)
  • Facilities Planning (FHD268)
  • Location Based Catering (FHD227)
  • Culinary Internship (FHD269)
  • Beverage Management & Service Applications (FHD228)
  • Global Cuisine & 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 & 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 & Society (CSC124)
  • Mathematics Elective (MTH)
  • English Composition I (ENL111)
  • English Composition II (ENL121) or
  • Technical & Professional Communication (ENL201) or
  • Speech Elective (SPC)
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.

Le Jeune Chef
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.

Feb 25

Open House

Saturday, February 25 8:30 AM - 2 :30 PM

Feb 25

Physician Assistant Studies Open House

Saturday, February 25 9 AM - 2 :30 PM

Mar 17

Open House

Friday, March 17 8:30 AM - 2 :30 PM

Mar 17

Physician Assistant Studies Open House

Friday, March 17 9 AM - 2 :30 PM

Mar 26

Open House

Sunday, March 26 8:30 AM - 2 :30 PM

Mar 26

Physician Assistant Studies Open House

Sunday, March 26 9 AM - 2 :30 PM

Apr 14

Open House

Friday, April 14 8:30 AM - 2 :30 PM

Apr 14

Physician Assistant Studies Open House

Friday, April 14 9 AM - 2 :30 PM

Apr 29

Open House

Saturday, April 29 8:30 AM - 2 :30 PM

Apr 29

Physician Assistant Studies Open House

Saturday, April 29 9 AM - 2 :30 PM

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

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
Student Life

Lead and put your skills to the test

American Culinary Federation

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

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
01.23.2023

‘F’ as in farm … and food … and freebies … and future careers!

Making another impressive appearance at a time-honored winter venue, Pennsylvania College of Technology delivered a Wildcat& ...

01.04.2023

Penn College prepped to again engage Farm Show attendees

As the commonwealth celebrates anew the breadth of its agriculture heritage, representatives of Pennsylvania College of ...

12.07.2022

Soon-to-be culinary grads savor fall’s varied menu of activity

Culinary arts students wrapped up the semester with a variety of experiences. Students in the Culinary Capstone course recently ...

Gain global experience
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

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

“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.

  • 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. 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