Facilities
Le Jeune Chef
Open all year, Le Jeune Chef, our live learning environment, is just another way you’ll be real-world ready to take on tomorrow.
Culinary Arts Technology
Associate of Applied Science Degree (A.A.S.)
About this program
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.
Next steps...
You're on your way to becoming a tomorrow maker.
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.
Careers
- Cook
- Sous chef
- Garde manger
- Line chef
- Steward
Courses
At Penn College, we believe your educational experience should go beyond specialized skills. Real-world ready means taking a broader approach that builds communication skills, inspires collaboration, and encourages exploration of arts, history, and science.
Specialization requires in-depth knowledge and high-level proficiency. Students learn and apply major-specific concepts, skills, and methods.
- Foundations of Professional Cooking (FHD101)
- Purchasing (FHD117)
- Sanitation (FHD118)
- National Sanitation Certification (NSC)
- Foundations of Service Applications for the Hospitality Industry (FHD147)
- Applications of Professional Cooking (FHD212)
- Careers in Hospitality (FHD104)
- Menu Planning & Cost Control (FHD125)
- Introductory Baking (FHD137)
- Introduction to the Modernist Kitchen (FHD151)
- Artisan Butchery & Charcuterie Applications (FHD295)
- American Regional Cuisines (FHD321)
- Nutrition Concepts (FHD216)
- Nutrition & Wellness Application (FHD217)
- Facilities Planning (FHD268)
- Location Based Catering (FHD227)
- Culinary Internship (FHD269)
- Beverage Management & Service Applications (FHD228)
- Global Cuisine & Connections (FHD315)
- Culinary Capstone (FHD396)
- Sustainability of Food Systems (FHD213)
Perspectives are points of view, offering a variety of ways of understanding, interacting, and influencing the world. Students identify, explain, and utilize the approaches used by academics and professionals to study, analyze, or understand problems, and offer solutions.
Virtual Tour
Baking & Culinary
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.
Tour Schedule
Seeing is believing.
Think Penn College might be a good fit for you? Make plans to visit and discover what hands-on learning is all about.
Industry Relations
"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."
Chef Robin Rosenberg
Vice President and Chef de Cuisine for Levy Restaurants
Industry Partners
Work with experts to become an expert
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.
Student Life
Lead and put your skills to the test
American Culinary Federation
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.
Student Organizations at Penn College
Your college experience is about more than the classroom. Join one of 65+ clubs and organizations, or create your own.
Penn College News
03.27.2024
'Eyewitness News' team visits culinary labs
WBRE’s “Eyewitness News” team visited Penn College’s culinary arts labs early Wednesday to broadcast live as students prepared for this evening’s Napa Valley dinner in Le Jeune Chef Restaurant. The restaurant, open to the public, is a live-learning lab for students. Additional pieces recorded in the kitchens are set to air on today’s 11 a.m., noon and 5:30 p.m. newscasts.
03.26.2024
WBRE to broadcast live Wednesday morning from Le Jeune Chef
Tune in to WBRE’s “Eyewitness News Daybreak” Wednesday morning for live broadcasts from Penn College’s Le Jeune Chef Restaurant. WBRE’s Sydney Kostus is set to visit the restaurant, where she will interview culinary arts students live at 5, 5:30, 6 and 6:30 a.m. Recorded segments will also be broadcast on WBRE’s “Eyewitness News” later in the day.
03.19.2024
Culinary arts students to present menus from across the U.S.
In the coming weeks, Pennsylvania College of Technology culinary arts students will practice kitchen management skills as they serve a series of dinners featuring American regional cuisine in Le Jeune Chef Restaurant. Served Wednesdays, March 20 to April 24, each week’s menu features signature cuisine from a different corner of the U.S. – from New Orleans’ Cajun and Creole flavors to New England’s famous seafood.
Study Abroad
Gain global experience
See the world via Williamsport. Take your education abroad and get hands-on experience learning about your industry on a global scale.
Internship
Your knowledge in practice
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.
Student Experience
The community as their classroom
Kentucky Derby
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.
“Chopped” Champion
Our grads are making names for themselves across the nation.
More 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.
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.
View the Culinary Arts Tool List & Uniform Policy
Uniforms and tools are available for purchase through The College Store.
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.
- Ms. Tabitha H Barbarito, Project Manager, PASA Sustainable Agriculture
- Mr. Francis A Daniele, Chef/Owner, Joanna's Italian Bakery
- Ms. Diane L Dorner, '79, 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, '10, Co-owner/Chef, Herman & Luther's
- Ms. Erin Oggier, '06, Executive Chef, Brock & Company
- Mr. Kristan T Patterson, Chief Artisan Baker, Penn State University Bakery
