Mission

Providing aspiring culinarians with professional skills in leadership, supervision, and culinary preparation to obtain successful careers in the hospitality industry while emphasizing production management, showmanship, and guest service.

Objectives

A graduate of this major should be able to:
  • demonstrate culinary theory through execution of food preparation techniques, artistry, and creativity.
  • identify and produce Classical, American Regional, and international cuisines, incorporating sustainability concepts.
  • establish, encourage, and maintain personal and professional attitudes and appearance standards.
  • maintain industry standards of sanitation and safety.
  • employ organoleptic analysis to evaluate the tastes of food and beverage.
  • plan, execute, and evaluate menus and events.
  • employ control systems and techniques, and practice business ethics and fiscal responsibility.
  • recognize, differentiate, and implement service philosophies that deliver positive guest experiences.
  • employ motivation and problem-solving techniques while supervising a hospitality operation.
  • integrate concepts of nutritional health and well-being into menus.
  • research and design efficient hospitality operations and equipment layouts.

School of Business & Hospitality

570-327-4505

BH@pct.edu

Advanced Technology & Health Sciences CenterE257

Pennsylvania College of Technology
DIF 23

One College Avenue
Williamsport, PA 17701

Pennsylvania College of Technology
DIF 119

One College Avenue
Williamsport, PA 17701