Culinary Arts & Systems Bachelor of Science Degree (B.S.)

The Bachelor of Science degree in Culinary Arts and Systems prepares students for management positions in a wide variety of hospitality operations. In addition to instruction in classical culinary methods, students benefit from a broad range of liberal arts courses. Supervision and leadership skills are developed throughout the program. Students develop skills in guest service, beverage service, dessert preparation, and savory preparation while practicing in the school's fine-dining operations.

Culinary Arts & Systems Culinary Arts & Systems Culinary Arts & Systems

About the curriculum

Classes

View the classes you will be attending in the College Catalog.

Accreditation & Industry Connections
American Culinary Federation Education Foundation

The Culinary Arts Technology associate's degree is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The core courses in the first two years of the Culinary Arts Technology associate's degree are essentially the same as the core courses in the first two years of the Culinary Arts & Systems bachelor's degree.

After Graduation

Career Opportunities

Kitchen manager, sous chef, banquet chef, chef de cuisine, restaurant chef, personal chef, food service director, food stylist, and research and development chef.

According to the Bureau of Labor Statistics, the median annual wage for food service managers was $52,030 in May 2017. The top 10 percent earned more than $90,290.

Industries with the highest published employment for this occupation are:

Industry Employment Hourly mean wage Annual mean wage
Restaurants and Other Eating Places149,770$26.11$54,310
Special Food Services11,960$29.78$61,950
Traveler Accommodation8,550$32.56$67,720
Management of Companies and Enterprises7,550$34.23$71,200
Elementary and Secondary Schools4,660$30.22$62,850

Statistics reported in May 2017

Internship Requirement

Read more about the required internship.

Transfer Procedures

Individuals who have received a certificate, AOS, AST, AAS, or AS degree in culinary arts from an ACFEFAC-accredited program will be granted third-year status provided they have satisfied the academic core requirements of the first two years of Penn College's B.S. degree in Culinary Arts and Systems. All other potential transfers will be evaluated by the academic school dean and the registrar on a case-by-case basis.

View transfer agreements with other colleges.

View general transfer information

Tools, Uniforms & Supplies

Tool List & Uniform Policy

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

Clubs & Activities

Student Government Association (SGA)

View club

View the entire student organizations listing or Greek Life listing.

Hospitality Advisory Committee

  • 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. 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, Food and Beverage Manager & Event Coordinator, Lancaster Country Club
  • Mr. Kristan T Patterson, Chief Artisan Baker, Penn State University Bakery
  • Mr. Gary R Rice, President/Owner, Rice's Food Equipment & Consulting, Inc.

Advisory committees, which act as recommending bodies to the faculty and administration, consist of in-field professionals who act as partners in the development of curriculum. Their curricular and equipment advice as well as their industry connections and internship opportunities are invaluable to our students and to the growth of our institution.

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Contact information

Pennsylvania College of Technology
DIF 119

One College Avenue
Williamsport, PA 17701

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