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.

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)
  • Careers in Hospitality (FHD104)
  • Menu Planning and Cost Control (FHD125)
  • Introductory Baking (FHD137)
  • Professional Table Service (FHD142)
  • Foundations of Food Preparation and Production (FHD211)
  • Culinary Internship (FHD269)
  • Facilities Planning (FHD268)
  • Nutrition Application (FHD116)
  • Advanced Garde Manger (FHD277)
  • Regional American Cuisines (FHD320)
  • Culinary/Foods Elective (CUF)
  • Hospitality Beverage Management Service and Controls (FHD220)
  • Catering (FHD266)
  • Classical Cuisines of the World (FHD415)

​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.

  • National Sanitation Certification (NSC)
  • Mathematics Elective (MTH)
  • Communication Elective (CMM)
  • Humanities Elective (HUM) or
  • Social Science Elective (SSE) or
  • Art Elective (ART) or
  • Foreign Language Elective (FOR) or
  • Applied Arts Elective (AAE) or
  • International Field Experience Elective (IFE)
  • Fitness and Lifetime Sports Elective (FIT)
  • 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.

  • First Year Experience (FYE101)
  • English Composition I (ENL111)
  • Information, Technology, and Society (CSC124)
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. 

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.)

Business Administration: Restaurant & Hospitality Operations

Bachelor of Science Degree (B.S.) 

Baking & Pastry Arts

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

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
08.14.2019

Faculty member teaches guild workshop on campus

An instructor of baking and pastry arts and culinary arts at Pennsylvania College of Technology was invited to teach one of this ...

07.30.2019

Le Jeune Chef recognized by Wine Spectator magazine

Pennsylvania College of Technology’s Le Jeune Chef Restaurant, which offers casual fine dining to the public, received Wine ...

05.18.2019

Three alumni honored at Penn College commencements

Pennsylvania College of Technology presented honors to three alumni during Spring 2019 commencement ceremonies, held May 17-18 ...

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.

Students transferring from associate degree programs at Penn College or another college will have their transcripts evaluated by Penn College officials prior to acceptance into the major.

View general transfer information

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.

  • 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, '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.
Contact

Admissions Counselor

Dev Devvrat

SASC, Rm. 1078
800.367.9222 ext. 7336
dev.devvrat@pct.edu