Culinary Arts

  • Instructors Eric Lynch | Mary Jo Kuhwald | East Campus | CID Code 12.0508
    Instructors W. Clarke Hammond | Albert DeNault | West Campus | CID Code 12.0508

    The Culinary Arts program is accredited by the American Culinary Federation and prepares students for the hospitality industry, one of the largest industries in America today.

    Specialized learning units include theory and work experience in the major areas of cooking and baking. Experience is also gained in front-of-house skills including waiting on tables and cashiering. Care and use of kitchen equipment, nutrition, food purchasing, and sanitation in food handling in a commercial and institutional setting are emphasized throughout the program. Specific topics covered include performing steward duties; preparing baked goods; preparing breakfast items; preparing stocks, soups and sauces; preparing salads and dressings; preparing hot and cold sandwiches; preparing fruits, vegetables, farinaceous products and tubers; fabricating and cooking poultry, meat and fish; preparing specialty/cold items, and performing supervisory/management skills.

    Practical experience is a major part of the program through the operation and management of a complete restaurant and catering service housed within each campus location. The restaurants are open to the public for lunch on select days of the week and provide aspiring young chefs invaluable experience in food preparation, customer service, and restaurant management. Graduates of this program are well prepared for either entry level opportunities in the food industry or for further training and/or education in a university program or at a culinary institute.

    ACFEF –
    This program has been accredited by the American Culinary Federation Education Foundation (ACFEF) Secondary Certification Committee. This certification indicates a commitment to excellence by meeting industry established standards, required knowledge and competencies. Visit for further information.

    Career Pathways:

    Restaurant Cook/Chef Apprentice
    Cook, Cafeteria and Institutional
    Food Preparation Worker
    Dishwasher/Kitchen Worker


    Executive Chef
    Cuisine Specialty Chef
    Certified Cook
    Culinary Arts Instructor
    Hotel and Restaurant Manager
    Food Service Director/ Assistant Director
    Food Sales

    *Requires post-secondary training.

Culinary Arts
  • Industry Certifications:

    Certified Fundamentals Cook (CFC) (based on NOCTI)
    Secondary Culinary Graduate (SCG) (based on NOCTI)
    ServSafe/Manager Food Safety Certification
    OSHA/CareerSafe 10-Hour Certification

    College Advanced Credits:

    Culinary Institute of America - Up to 1.5 credits
    Harrisburg Area Community College - Harrisburg - Up to 7 credits
    Lehigh Carbon Community College - Up to 6 credits
    Lincoln Culinary Institute - Up to 4.5 credits
    Stratford University - Up to 18 credits
    The Art Institute of Philadelphia - Up to 9 credits

    Program Requirements/Costs

    There are specific costs for textbooks, tools, supplies, uniforms, certifications; and for some programs, medical and criminal clearances that students are obligated to pay upon acceptance. These costs change annually.

    Program Entrance Recommendations:

    ο Reading at grade level
    o Algebra I or Geometry
    o Problem-solving/troubleshooting skills
    o Ability to work independently and in a team
    o Hand-eye coordination
    o Artistic ability/creativity
    o Desire to work in the culinary profession
    o Ability to accept constructive feedback

    ServSafe® is a registered trademark of the National Restaurant Education Foundation.