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.
About the curriculum
View the classes you will be attending in the College Catalog.
Accreditation & Industry Connections
The Culinary Arts Technology associate's degree (CY) is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The core courses in the first two years of CY are essentially the same as the core courses in the first two years of the BCA major.
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 Places||149,770||$26.11||$54,310|
|Special Food Services||11,960||$29.78||$61,950|
|Management of Companies and Enterprises||7,550||$34.23||$71,200|
|Elementary and Secondary Schools||4,660||$30.22||$62,850|
Statistics reported in May 2017
Read more about the required internship.
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.
Tools, Uniforms & Supplies
Tool List & Uniform Policy
Uniforms and tools are available for purchase through The College Store.
Clubs & Activities
Alpha Chi (ΑΧ)
American Culinary Federation
Penn College Diners' Club
Student Government Association (SGA)
Hospitality Advisory Committee
- Ms. Patricia Clark Paulhamus, Assistant Director Nutritional Services, Evangelical Community Hospital
- Ms. Diana G Cox, District Manager, Sodexo Senior Services
- Mr. Francis A Daniele, Chef/Owner, Joanna's Italian Bakery
- Ms. Diane L Dorner, District Supervisor, Carrols Corporation
- Mr. Robert Engle, Jr., Owner/Operator, Catherman's Home Made Candy & Extraordinary Cakes & Pastries, LLC
- Mr. James M Fry
- Mr. Paul Geisz, Owner, Village Tavern Restaurant & Inn
- Ms. Carla Kline, Certified Dietary Manager
- Mr. Thomas A Kowalcyk, Executive Chef, Toftrees Hotel and Golf Resort
- Mr. Chris Kowalewski, Chief Growth Officer & Senior VP of Sales, Compass Group North America
- Ms. Samantha Liedtka-Gundlach, Owner, Samantha's Kitchen
- Mr. George Logue, III, Co-owner/Chef, Herman & Luther's
- Ms. Heather Luse, Executive Pastry Chef, Pennsylvania State University
- Mr. Kevin Nash
- Mr. Kristan T Patterson, Chief Artisan Baker, Penn State University Bakery
- Mr. Charles L Persun, Sous Chef, Wegmans
- Mr. James W Purdum, CHA, Retired (PSU)
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.