Culinary Arts & Systems

Bachelor of Science Degree (B.S.)
Culinary Arts student

About this program

Design an inventive menu. Dream up your signature dish. Introduce authentic flavors to a cuisine you can call your own. With a bachelor’s degree in Culinary Arts & Systems, you’ll learn what it takes to rise in the ranks. Discover how to chase your passion for cooking to new and thrilling places. With expert faculty by your side and access to pro-level equipment, you’ll explore everything from theories and techniques to management essentials and kitchen operations.


Average Class Size


Overall Placement


Average Lab Hours Per Week

Culinary Arts & Systems Careers

  • Kitchen manager
  • Management trainee
  • Sous chef
  • Assistant to the executive chef

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)
  • Careers in Hospitality (FHD104)
  • Menu Planning and Cost Control (FHD125)
  • Professional Table Service (FHD142)
  • Introductory Baking (FHD137)
  • Foundations of Food Preparation and Production (FHD211)
  • Culinary Internship (FHD269)
  • Hospitality Beverage Management Service and Controls (FHD220)
  • Nutrition Application (FHD116)
  • Facilities Planning (FHD268)
  • Advanced Garde Manger (FHD277)
  • Regional American Cuisines (FHD320)
  • Catering (FHD266)
  • Classical Cuisines of the World (FHD415)
  • Specialized Nutrition Strategies and Applications (FHD224)
  • Hospitality Systems Management (FHD404)
  • Culinary Arts & Systems Internship (FHD451)
  • Wines of the World (FHD307)
  • Meat and Seafood Fabrication (FHD311)
  • Food Sustainability (FHD312)
  • Culinary Arts Elective (BCA)
  • Historical Culinary Perspectives (FHD206)
  • Advanced Baking Applications for Culinary Arts (FHD287)
  • Culinary Senior Project (FHD496)

​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.

  • Mathematics Elective (MTH)
  • Humanities Elective (HUM) or
  • Science Elective with lab (SCL)
  • Cultural Diversity Elective: Humanities/Social Science (HSC)
  • Science/Technology/Society Elective (STS)
  • Speech Elective (SPC)
  • Social Science Elective (SSE)
  • Art Elective (ART) or
  • Foreign Language Elective (FOR) or
  • Applied Arts Elective (AAE) or
  • International Field Experience Elective (IFE)
  • Fitness and Lifetime Sports Elective (FIT)
  • Open Elective (OEA)
  • Liberal Arts Elective (COR)

​​Foundations are the practical, intellectual, and social skills: communication, collaboration, critical and ethical thinking, quantitative thinking, and technological literacy that are crucial to every student at every stage of education and at every stage of life.

  • First Year Experience (FYE101)
  • English Composition I (ENL111)
  • Information, Technology, and Society (CSC124)
  • English Composition II (ENL121) or
  • Technical and Professional Communication (ENL201)
  • Principles of Management (MGT115)
  • Business Law I (MGT301)
  • Technical Training for the Hospitality Industry (FHD421)
  • The Art of Floral Design (HRT260)

Le Jeune Chef

Learn to think on your feet in our casual fine dining restaurant. Open all year, this live learning environment is just another way you’ll be real-world ready. 

Industry Relations

"The 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.

American Culinary Federation Logo
Guittard Chocolate Logo
Compass Group Logo
Wine Spectator Award
Related Programs

Follow your passion

Business Administration: Restaurant & Hospitality Operations

Bachelor of Science Degree (B.S.) 

Baking & Pastry Arts

Associate of Applied Science Degree (A.A.S.)

Culinary Arts Technology

Associate of Applied Science Degree (A.A.S.)

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.


Student interaction among highlights of legislative visit

State Rep. Bryan Cutler (R-Lancaster), the second-highest ranking member of the Pennsylvania House of Representatives, visited ...


Faculty member teaches guild workshop on campus

An instructor of baking and pastry arts and culinary arts at Pennsylvania College of Technology was invited to teach one of this ...


Le Jeune Chef recognized by Wine Spectator magazine

Pennsylvania College of Technology’s Le Jeune Chef Restaurant, which offers casual fine dining to the public, received Wine ...

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.

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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.

Read Their Story


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Student Experience

The community as their classroom

“Chopped” Champion

Our grads are making names for themselves across the nation.

Check out Kristina’s story

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. 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.

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.

View general transfer information

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.

The Culinary Arts Technology associate's degree is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The core courses in the first two years of the Culinary Arts Technology associate's degree are essentially the same as the core courses in the first two years of the Culinary Arts & Systems bachelor's degree.

View the Culinary Arts Tool List & Uniform Policy

Uniforms and tools are available for purchase through The College Store.

  • Mr. Daniel R Dalton, Three Rivers Program Manager, Pennsylvania Association for Sustainable Agriculture
  • Mr. Francis A Daniele, Chef/Owner, Joanna's Italian Bakery
  • Ms. Diane L Dorner, '79, District Supervisor, Carrols Corporation
  • Mr. James M Fry
  • Mr. Drew Kendall, Chef, Wegmans
  • Mr. Chris Kowalewski, Chief Growth Officer & Senior VP of Sales, Compass Group North America
  • Ms. Samantha Liedtka-Gundlach, '10, Owner, Samantha's Kitchen
  • 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
  • Mr. Gary R Rice, President/Owner, Rice's Food Equipment & Consulting, Inc.

Coordinator of Admissions Operations

Sarah Yoder

SASC, Rm. 1072
800.367.9222 ext. 7338