Culinary Arts

Our American Culinary Federation qualified faculty chefs will assist students in securing and supervising the required employment for students interested in pursuing Apprenticeship status.

|
   Text A+ A- A

Turn Your Passion for Cooking into a Career

Our Culinary Arts program will teach you food preparation skills and how to navigate the food service industry landscape. Through 400 hours of work experience, you will learn about small and large food preparation, sanitation, food safety, nutrition and supervision in the hospitality industry, and how to make educated, lawful, ethical and productive decisions in supervisory positions related to food service. Our program will also provide you access to experienced faculty, state-of-the-art culinary kitchens and classrooms, job search and placement assistance, and the potential to receive credit for work experience. You can also pursue apprenticeship status; an American Culinary Federation (ACF)-qualified Culinary Arts faculty chef will assist you with securing and supervising the required employment.

Careers

Find your path.

Head Cook – est. salary $52,537
Waiter or Waitress – est. salary $21,875
Butcher – est. salary $36,877
Baker – est. salary $26,570

 

EMSI Data, 2017; Philadelphia Metropolitan Statistical Area; *these jobs may require a bachelor's degree or higher.

Transfer Opportunities

Videos & Multimedia

Courses and Completion Sequence

The following courses and sequence of courses is designed for the optimal success and completion of the Culinary Arts degree/certificate. Any alterations should be discussed with your academic advisor.

Semester 1

Course Number and Name Credits Advisory Notes Course Type
CULA 161 - Food Service Safety and Sanitation 2 credits CULA 161 is a prerequisite for CULA 210, CULA 211 Major Course
THM 110 - Introduction to the Hospitality Industry 3 credits THM 110 is a prerequisite for CULA 27, THM 285, and THM 180 Major Course
ENGL 101 - English Composition I 3 credits ENGL 101 is a prerequisite for ENGL 102 ENGL 101
FNMT 118 - Intermediate Algebra 3 credits FNMT 118 is a prerequisite for CAHM 271 Mathematics
CULA 170 - Elementary Food Preparation, Principles, and Practices 4 credits CULA 170 is a prerequisite for CULA 171 Major Course
  • To qualify for the Associate in Applied Science (A.A.S.) degree in Culinary Arts, students must complete a minimum of 65 credit hours as described and attain a grade point average of 2.0 or better.
  • Completing this sequence of classes will help you to graduate and transfer credits to a four-year school.
  • Please see a Culinary Arts advisor for help.
  • This program is designed to provide students with the option of entering the workforce or transferring to a bachelor's degree program after earning their associate's degree
  • Follow this course schedule each semester and you’ll earn your associate’s degree in two years
  • Make sure you discuss your first semester schedule and your educational plan with an advisor or counselor when you register.

Semester 2

Course Number and Name Credits Advisory Notes Course Type
CIS 103 - Applied Computer Technology 3 credits CIS 103 is a prerequisite for CAHM 271 Tech Comp
CULA 171 - Quantity Food Preparation 4 credits CULA171 is a prerequisite for CULA210, CULA211, and CULA271 Major Course
CULA 151 - Elementary Baking and Pastry 3 credits CULA151 is a prerequisite for CULA210 and CULA211 Major Course
DIET 106 - Nutrition for Healthy Life 3 credits   Directed Elective
ENGL 102 - The Research Paper 3 credits   ENGL 102, Info Lit
  • To qualify for the Associate in Applied Science (A.A.S.) degree in Culinary Arts, students must complete a minimum of 65 credit hours as described and attain a grade point average of 2.0 or better.

Semester 3

Course Number and Name Credits Advisory Notes Course Type
HIST 142 - Food History 3 credits   Humanities, Am/Global Diversity, Interpretive Studies, Writing Intensive
CULA 210 - American Cuisine 4 credits CULA 210 is a prerequisite for CULA 270 Major Course
CULA 211 - Techniques of Garde Manger and International Cuisine 4 credits CULA 211 is a prerequisite for CULA 270 Major Course
THM 185 - Dining Room Management 3 credits In this applied learning course, students gain valuable hands-on work experience providing dining room service for campus dining events Major Course
THM180 - HR Managementin the Hospitality Industry 3 credits   Major Course
  • To qualify for the Associate in Applied Science (A.A.S.) degree in Culinary Arts, students must complete a minimum of 65 credit hours as described and attain a grade point average of 2.0 or better.

Semester 4

Course Number and Name Credits Advisory Notes Course Type
 CULA 270 - Advanced Food Production, Nutrition and Finishing 4 credits CULA 270 is a prerequisite to THM 180
Prerequisite: CULA 170
Major Course
CULA 288- Culinary ArtsWork Experience 3 credits In this applied learning course, students gain valuable hands-on industry work experience in the field. Major Course
CULA 271 - Food, Beverage Management, and Labor Cost Controls 3 credits   Major Course
EASC 111 - Environmental Conservation 3 credits   Natural Sciences
SOC 101 - Introduction to Sociology 3 credits   Social Sciences
  • To qualify for the Associate in Applied Science (A.A.S.) degree in Culinary Arts, students must complete a minimum of 65 credit hours as described and attain a grade point average of 2.0 or better.
  • Please see a Culinary Arts advisor for help with graduation process

General Education Requirements:

All general education requirements necessary for graduation are met through the courses in the program as indicated above. Students who wish to take courses that differ from the general education courses indicated above must complete a course substitution request form. To access the form, login to the MyCCP portal, and in the Student tab, under Electronic Forms, click on the Records and Registration Forms link, then choose Request For Course Substitution Of Graduation Requirement link. A more detailed explanation of the College’s general education requirements is also available.

* Students who plan to transfer to four-year institutions should choose their science elective based on the science requirements of their intended transfer institution.

Featured Career

Program Information