Culinary Arts Technology has reached capacity and is waitlisted for Fall 2026. Prior to application deadlines, you can still apply for this program but will not begin technical coursework in your first semester.
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.
This 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.
Your coursework will cover classes specific to your area of specialization along with foundational concepts and lessons that invite fresh perspectives.
3+
Semesters
27
Courses
60
Credits
Fall 2026
9 courses 18 credits
67% program-specific courses
Spring 2026
11 courses 22 credits
91% program-specific courses
Fall 2027
7 courses 19 credits
57% program-specific courses
Please Note: The outlined curriculum assumes a fall semester start for students completing a full credit load schedule without additional developmental math requirements. Students beginning in the spring or summer, taking less than a full load, and/or requiring developmental coursework follow an altered curriculum sequence. Speak to your academic advisor or school office with questions.
14
Average Lab Size
ACF
Accredited by the American Culinary Federation Education Foundation Accrediting Commission
16
Average Lab Hours Per Week
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.
Open all year, Le Jeune Chef, our live learning environment, is just another way you’ll be real-world ready to take on tomorrow.
Think Penn College might be a good fit for you? Make plans to visit and discover what hands-on learning is all about.
As a Baking & Culinary student at Penn College, you may be elgible for 135 scholarships.
And they're off!
April 28, 2026
A contingent of Penn College business and hospitality students – along with faculty and Le Jeune Chef staff – left campus Monday morning and traveled by bus to…
WNEP gives viewers a taste of the Kentucky Derby
April 23, 2026
WNEP-TV journalist Mackenzie Aucker visited a Penn College baking lab on Wednesday to interview students and faculty who will help provide a deluxe dining…
Penn College students to join Kentucky Derby staff
April 10, 2026
Pennsylvania College of Technology students and employees are again set to make a delicious impact at the iconic Kentucky Derby, slated to make its 152nd run at…
Levy selects students for the Kentucky Derby
February 16, 2026
Levy, the food/beverage provider for Churchill Downs, is once again counting on Penn College students to help feed tens of thousands of spectators at one of the…
Penn College announces slate of Farm Show activities
January 05, 2026
Pennsylvania College of Technology will again showcase its hands-on applied technology education for the thousands who attend the Pennsylvania Farm Show. The…
Culinary students feed nearly 500
December 17, 2025
Students in Applications of Professional Cooking recently worked with the professional staff of Le Jeune Chef Restaurant to feed 475 Lycoming Engines employees…
Hospitality Visit Day offers sample of student life
December 10, 2025
Nearly 200 students from nine high schools and career and technical education centers explored Penn College’s baking and culinary majors during Friday’s…
Niedermyer to serve on trade show’s advisory council
December 05, 2025
Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts at Pennsylvania College of Technology, was selected to serve on the advisory…
Keeley teaches ‘Pricing for Profit’ at international baking expo
November 12, 2025
Chef Todd M. Keeley, assistant professor of baking and pastry arts/culinary arts at Pennsylvania College of Technology, recently presented a Business of Baking…
‘Fireside’ internship lights culinary student’s passion
November 04, 2025
Among the hundreds of students supplementing their hands-on Penn College education through internships this year was Emma J. Turner, a culinary arts technology,…
"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."
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.
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.
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.
Your college experience is about more than the classroom. Join one of 65+ clubs and organizations, or create your own.
See the world via Williamsport. Take your education abroad and get hands-on experience learning about your industry on a global scale.
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.
Our grads are making names for themselves across the nation.
Hospitality students must adhere to these Uniform and Appearance Requirements.
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 must acquire their own tools and laptop computer as noted below.
See the Tool List for this major.
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.
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.
Hospitality Advisory Committee Members
Mr. Francis A Daniele
Chef/Owner
Joanna's Italian Bakery
Ms. Diane L Dorner
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
Co-owner/Chef
Herman & Luther's
Mr. Kristan T Patterson
Chief Artisan Baker
Penn State University Bakery
Baking & Pastry Arts
Associate of Applied Science (A.A.S.)
Professional Baking
Certificate
Culinary Applications
Certificate
Business Management, Online
Associate of Applied Science (A.A.S.)
Business Management
Associate of Applied Science (A.A.S.)
Accounting, Online
Associate of Applied Science (A.A.S.)
Accounting
Associate of Applied Science (A.A.S.)
Business Essentials
Certificate
Applied Management
Bachelor of Science (B.S.)
Accounting
Bachelor of Science (B.S.)
Business Administration, Online
Bachelor of Science (B.S.)
Accounting, Online
Bachelor of Science (B.S.)
Innovation Leadership
Competency Credential
Applied Management, Online
Bachelor of Science (B.S.)
Business Administration
Bachelor of Science (B.S.)
