Culinary Arts

Turn Your Passion for Cooking into a Career

Apply

Program Duration: Two-Year Program
Degree Type: Associate in Applied Science (A.A.S.)
Total Credit Hours: 64

About This Program

Our Culinary Arts program will help you expand your skills and learn from American Culinary Federation (ACF) qualified Culinary Arts faculty chefs as they develop both your technical abilities and your theoretical foundation in preparing you to grow your career possibilities. Develop skills in knife, tool, and equipment handling and apply principles of food preparation to produce a variety of quality dishes. Students will also complete various industry certifications, gaining valuable hands-on industry work experience in the field that adds value and creates a competitive advantage as you progress through your career. Through this program, you can prepare for the workforce, aim for promotion or transfer to a related bachelor’s degree program.

The Culinary Arts degree program is certified by the American Culinary Federation (ACF).

Quick Information

General Contact Call (215)751-8010

Apply Now

Transfer Opportunities

Public university in central Pennsylvania offering diverse programs.

A historically Black public university known for rigorous academic programs, dedicated faculty, and supportive student learning resources.

A private research university in Philadelphia known for co-op programs and innovation.

A private college in Philadelphia, known for adult education and career-focused programs.

View all transfer opportunities

Semester 1

To qualify for the Associate in Applied Science (A.A.S.) degree in Culinary Arts, students must complete a minimum of 64 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.

Course Number and Name	Credits	Advisory Notes	Course Type
EASC 111 - Environmental Conservation or EASC 111H - Environmental Conservation (Honors)	3 credits		Scientific Reasoning
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 or ENGL 101H - English Composition I (Honors)	3 credits	ENGL 101 is a prerequisite for CULA 288 and for ENGL 102	Writing/Research/Info Lit 1
FNMT 118 - Intermediate Algebra	3 credits	FNMT 118 is a prerequisite for CAHM 271	Quantitative Reasoning
CULA 170 - Elementary Food Preparation, Principles, and Practices	4 credits	CULA 170 is a prerequisite for CULA 171 and THM 285	Major Course

Notes:

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 degree
Follow this course schedule each semester and you’ll earn your associate 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

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.

Course Number and Name	Credits	Advisory Notes	Course Type
CIS 103 - Introduction to Information Technology	3 credits	CIS 103 is a prerequisite for CAHM 271	Tech Comp
CULA 171 - Quantity Food Preparation	4 credits	CULA 171 is a prerequisite for CULA 210 and CULA 220	Major Course
CULA 151 - Elementary Baking and Pastry	3 credits	CULA 151 is a prerequisite for CULA 210	Major Course
THM 285 - 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
ENGL 102 - The Research Paper or ENGL 102H - The Research Paper (Honors)	3 credits		Writing/Research/Info Lit 2

Notes:

Don't forget to meet with an advisor and review this schedule when registering for your classes
Start planning for transfer:
- Did you know our dual admissions partnerships include scholarship opportunities?
- Learn more about our transfer agreements and use our interactive search tool for your program's transfer options
Make sure you are using Starfish Connect to track and improve your grades
Stay on the path to success: take advantage of academic support services offered by Counseling the Learning Labs, Academic Advising and more
Now is a good time to start financial planning for next semester:
- Manage your financial aid
- Take advantage of our payment plans and know the payment deadlines
- Apply for a scholarship— You only have to complete one application to be considered for all available scholarships

Semester 3

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.

Course Number and Name	Credits	Advisory Notes	Course Type
ENGL 117 - Group and Team Communication	3 credits		Oral Communication/Creative Exp.
CULA 210 - American Cuisine	4 credits	CULA 210 is a prerequisite for CULA 270	Major Course
CULA 211 - International Cuisine	4 credits	CULA 211 is a prerequisite for CULA 270	Major Course Cultural Analysis & Interpretation
CULA 220 - Culinary Arts Work Experience I	4 credits	CULA 220 is a prerequisite for CULA 271 and CULA 288	Major Course

Notes:

Meet with an advisor and review this schedule when registering for your classes
Make sure you are using Starfish Connect to track and improve your grades
Stay on the path to success: take advantage of academic support services offered by Counseling the Learning Labs, Academic Advising and more
Start financial planning for next semester:
- Manage your financial aid
- Take advantage of our payment plans and know the payment deadlines
- Apply for a scholarship—You only have to complete one application to be considered for all available scholarships

Semester 4

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

Course Number and Name	Credits	Advisory Notes	Course Type
CULA 270 - Advanced Food Production, Nutrition and Finishing	4 credits	Prerequisite: CULA 210, CULA 211	Major Course
CULA 288- Culinary Arts Work Experience II	3 credits	In this applied learning course, students gain valuable hands-on industry work experience in the field.	Major Course
CULA 271 - Food & Beverage Revenue Management	3 credits		Major Course
CULA 161 - Food Service Safety & Sanitation	2 credits		Major Course
CULA 240 - Modern Foods & Techniques	4 credits		Major Course

Notes:

Meet with an advisor and review this schedule when registering for your classes
Make sure you are using Starfish Connect to track and improve your grades
Stay on the path to success: take advantage of academic support services offered by Counseling the Learning Labs, Academic Advising and more
Start financial planning for next semester:
- Manage your financial aid
- Take advantage of our payment plans and know the payment deadlines
- Apply for a scholarship—You only have to complete one application to be considered for all available scholarships

Launch Your Career in Culinary Arts

Baker – est. salary $29,724
Butcher and Meat Cutters – est. salary $34,833
Chefs and Head Cooks – est. salary $55,289
Cooks, private household – est. salary $195,974

Learn More

**EMSI Data, 2022; The greater Philadelphia region; a percentage of people in these jobs may have a bachelor's degree or higher.

Career Outlook

$51,304

Median Salary of an Food Service Managers

1,430

Number of Jobs in the Region

+6.7%

10-year Job Outlook in the Region for Food Service Managers

Featured Career

Food Service Manager

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

Starting Pay: $29,904

Food service manager holding a book and overseeing food production

Typical Tasks

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Count money and make bank deposits.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

Explore Related Programs

Let's Get Started

Apply

Plan a Visit

Apply for Financial Aid