To exemplify and promote the development of excellence, opportunity, and leadership while emphasizing advanced technical culinary skills, a commitment to professional guest service, innovation, planning, and critical thinking.


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.

Contact information

Pennsylvania College of Technology
DIF 119

One College Avenue
Williamsport, PA 17701