Future chefs can receive an industry-respected, hands-on education in a shorter amount of time at Pennsylvania College of Technology through a new 12-month certificate in culinary applications and a revision to its associate degree in culinary arts technology that makes a degree obtainable in 16 months.
The streamlined majors allow students to enter the restaurant and food service workforce more quickly, fulfilling the demand of industry for real-world-ready culinarians, and to incur lower financial cost in pursuit of an education.
Both majors provide a robust yet compact education with extensive hands-on learning and up-to-date curriculum to meet industry needs, helping to ensure students will land jobs.
Both the one-year certificate and the three-semester associate degree provide a core of foundational culinary arts courses. Students will work in professional kitchens and take theory-based and skill-specific courses in purchasing, menu planning and specialized menu preparation. The three-semester associate degree – which formerly encompassed four semesters of study – additionally provides advanced coursework in culinary arts, including beverage management, artisan butchery and charcuterie, nutrition, sustainability of food systems, and facilities planning.
Both majors will incorporate focused eight-week courses and a summer internship. Lab hours for students pursuing the associate degree will remain essentially the same as they had under the former two-year format, but with greater attention to fewer courses at a time.
Students in both majors will continue to receive comprehensive theory in the art and science of culinary arts, learn in state-of-the art facilities from experienced professionals, and be eligible for unique Penn College experiences that include practicing skills in Le Jeune Chef, an on-campus, fine-dining restaurant that is open to the public; interning at the Kentucky Derby; and providing location-based catering at such venues as Penn State’s Beaver Stadium.
Those who want to further their education and enhance their career options can continue their studies toward a bachelor’s degree in applied management, which can be completed on campus or online in two years and gives students business and management skills to augment their core technical major.
The 16-month, three-semester baking and pastry arts associate degree will launch in Fall 2020. Students can begin enrolling in the 12-month professional baking certificate in Fall 2021. Graduates of either major can continue their studies toward a bachelor’s degree in applied management.
The college also offers a certificate and an associate degree in baking and pastry arts. To learn more, call 570-327-4505 or visit the School of Business, Arts & Sciences.
For information about Penn College, a national leader in applied technology education, email the Admissions Office or call 800-367-9222.
The streamlined majors allow students to enter the restaurant and food service workforce more quickly, fulfilling the demand of industry for real-world-ready culinarians, and to incur lower financial cost in pursuit of an education.
Both majors provide a robust yet compact education with extensive hands-on learning and up-to-date curriculum to meet industry needs, helping to ensure students will land jobs.
Both the one-year certificate and the three-semester associate degree provide a core of foundational culinary arts courses. Students will work in professional kitchens and take theory-based and skill-specific courses in purchasing, menu planning and specialized menu preparation. The three-semester associate degree – which formerly encompassed four semesters of study – additionally provides advanced coursework in culinary arts, including beverage management, artisan butchery and charcuterie, nutrition, sustainability of food systems, and facilities planning.Both majors will incorporate focused eight-week courses and a summer internship. Lab hours for students pursuing the associate degree will remain essentially the same as they had under the former two-year format, but with greater attention to fewer courses at a time.
Students in both majors will continue to receive comprehensive theory in the art and science of culinary arts, learn in state-of-the art facilities from experienced professionals, and be eligible for unique Penn College experiences that include practicing skills in Le Jeune Chef, an on-campus, fine-dining restaurant that is open to the public; interning at the Kentucky Derby; and providing location-based catering at such venues as Penn State’s Beaver Stadium.
Those who want to further their education and enhance their career options can continue their studies toward a bachelor’s degree in applied management, which can be completed on campus or online in two years and gives students business and management skills to augment their core technical major.
The 16-month, three-semester baking and pastry arts associate degree will launch in Fall 2020. Students can begin enrolling in the 12-month professional baking certificate in Fall 2021. Graduates of either major can continue their studies toward a bachelor’s degree in applied management.
The college also offers a certificate and an associate degree in baking and pastry arts. To learn more, call 570-327-4505 or visit the School of Business, Arts & Sciences.
For information about Penn College, a national leader in applied technology education, email the Admissions Office or call 800-367-9222.