(Effective Fall 2018)

This major 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.

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.

Recommended High School Subjects

Students planning to enter this major should take keyboarding, algebra, chemistry and four years of English/communications-oriented classes. Electives in foods, baking and hospitality-oriented classes are strongly suggested. Ideally, participation in an AVTS or BOCES will further prepare the student.

Remediation Strategies

All entering students will be tested for English, math, and reading deficiencies. Students are expected to remediate any deficiencies as explained in this catalog (see http://www.pct.edu/catalog/PlacementTesting ).

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.

Program Goals

A graduate of this major should be able to:
  • evaluate and co-ordinate a broad range of advanced cuisine and production techniques that incorporate sensory analysis, multi-cultural interests, dietary, gustatory and visual considerations.
  • develop and appraise enhanced levels of craftsmanship in culinary specific specialty areas of butchery, charcuterie, modern food production trends and gastronomic expression. 
  • recognize, differentiate, and critique service philosophies that communicate to and identify sustainable food and beverage concepts to the customer target market expectations.
  • formulate an integrative approach to supervision that exemplifies professional hospitality ethics, business communication, legal parameters, leadership, cultural diversity and learning philosophies. 
  • analyze, evaluate and construct a hospitality operations plan employing effective problem-solving techniques and creative and critical thinking while employing professional communication and assessing the factors involved in setting up and directing a food service establishment
  • develop the construct of physical plant and structural systems for a sustainable hospitality operation by integrating current and evolving technologies and planning strategies for effective, efficient operation and safe maintenance.


First Semester Credits Notes Lecture Lab/Clinical M/S Type
FYE101 First Year Experience 1 .50 1.50 S REQ
FHD101 Foundations of Professional Cooking 3 1 6 M REQ
FHD117 Purchasing 2 2 M REQ
FHD118 Sanitation 1 1 M REQ
NSC National Sanitation Certification   M NSC
ENL111 English Composition I 3 3 S REQ
CSC124 Information, Technology, and Society 3 3 S REQ
Second Semester Credits Notes Lecture Lab/Clinical M/S Type
FHD104 Careers in Hospitality 1 1 M REQ
FHD125 Menu Planning and Cost Control 3 3 M REQ
FHD142 Professional Table Service 2 .50 4.50 M REQ
FHD137 Introductory Baking 3 1 6 M REQ
FHD211 Foundations of Food Preparation and Production 4 2 6 M REQ
MTH Mathematics Elective 3   S MTH
Summer Session Credits Notes Lecture Lab/Clinical M/S Type
FHD269 Culinary Internship 1 M REQ
Third Semester Credits Notes Lecture Lab/Clinical M/S Type
FHD220 Hospitality Beverage Management Service and Controls 4 3 3 M REQ
ENL121 English Composition II 3 3 S REQ
ENL201 Technical and Professional Communication 3 3 S REQ
MTH Mathematics Elective 3   S MTH
MGT115 Principles of Management 3 3 S REQ
FHD116 Nutrition Application 3 3 M REQ
Fourth Semester Credits Notes Lecture Lab/Clinical M/S Type
FHD268 Facilities Planning 3 3 M REQ
FHD277 Advanced Garde Manger 1 3 M REQ
FHD320 Regional American Cuisines 4 1 9 M REQ
HUM Humanities Elective 3   S HUM
SCL Science Elective with lab 4   S SCL
Fifth Semester Credits Notes Lecture Lab/Clinical M/S Type
FHD266 Catering 3 2 3 M REQ
FHD415 Classical Cuisines of the World 4 1 9 M REQ
HSC Cultural Diversity Elective: Humanities/Social Science 3   S HSC
STS Science/Technology/Society Elective 3   S STS
SPC Speech Elective 3   S SPC
Sixth Semester Credits Notes Lecture Lab/Clinical M/S Type
FHD224 Specialized Nutrition Strategies and Applications 3 2 3 M REQ
MGT301 Business Law I 3 3 S REQ
FHD404 Hospitality Systems Management 3 3 M REQ
FHD421 Technical Training for the Hospitality Industry 2 2 S REQ
HUM Humanities Elective 3   S HUM
SSE Social Science Elective 3   S SSE
ART Art Elective 3   S ART
FOR Foreign Language Elective 3   S FOR
AAE Applied Arts Elective 3   S AAE
IFE International Field Experience Elective 3   S IFE
FIT Fitness and Lifetime Sports Elective 2   S FIT
Summer Session Credits Notes Lecture Lab/Clinical M/S Type
FHD451 Culinary Arts & Systems Internship 1 M REQ
Seventh Semester Credits Notes Lecture Lab/Clinical M/S Type
FHD307 Wines of the World 3 3 M REQ
FHD311 Meat and Seafood Fabrication 2 1 3 M REQ
FHD312 Food Sustainability 3 2 3 M REQ
OEA Open Elective 3   S OEA
HRT260 The Art of Floral Design 3 2 3 S REQ
BCA Culinary Arts Elective 1   M BCA
Eighth Semester Credits Notes Lecture Lab/Clinical M/S Type
FHD206 Historical Culinary Perspectives 2 1 3 M REQ
FHD287 Advanced Baking Applications for Culinary Arts 2 1 3 M REQ
COR Liberal Arts Elective 3   S COR
FHD496 Culinary Senior Project 3 Writing Enriched Requirement 3 M REQ
SSE Social Science Elective 3   S SSE
OEA Open Elective 3   S OEA

Electives should be used to fulfill the required Cultural Diversity course requirement for graduation (if not covered by previous course selection).

Additional 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. Graduates could obtain certification through the American Culinary Federation once all the qualifications are met. The requirements for this process are discussed in several courses.