Culinary Arts and Systems (BCA)

(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 ).

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

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.


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