Our Culinary Arts Degree Program prepares you for positions in food service operations, such as hotels and resorts, restaurants, healthcare facilities, country clubs, and catering. Through hands-on instruction, you gain the practical kitchen applications of quality food preparation and knowledge needed for success in the culinary industry.
Our flexible program offers both part-time evening and full-time day tracks.
Program outcomes
- Demonstrate core concepts in culinary theory and excute fundamental techniques to a variety of classical and contemporary dishes in global cuisines;
- Demonstrate cost control measures to track goods and services, and to evalute revenue and expenses and their effect on profitability;
- Apply professional communication and teamwork skills while exhibiting effective decision-making skills with respect to individuals and diverse team settings;
- Apply appropriate problem-solving techniques relating to professional, ethical, and profitability in a business environment;
- Apply appropriate safety and sanitation principles to products, tools, and equipment within the foodservice industry
Students Occupationally and Academically Ready (SOAR)
If you have attended a career or technical program during high school, you may be eligible to earn college credits towards the culinary arts degree. Find out how through the Students Occupationally and Academically Ready (SOAR) program.
Montco’s Culinary Arts Program is ranked the best in
Pennsylvania for 2023 by Intelligent.com.
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Program Curriculum
General Education Requirements
Course ID | Title | Credits |
---|---|---|
ACC 110 or Elective | Business MathematicsQ or Quantitative Reasoning Elective | 3 |
BIO 117 or Elective | Introduction to Food ScienceS or Scientific Reasoning | 4 |
CMS 110 or CMS 120 or CMS 230 | Speech Communication or Public Speaking or Communication in OrganizationsI,O | 3 |
Elective | Aesthetic Sensibility | 3 |
Elective | Scientific Reasoning | 3-4 |
ENG 101 | English Composition II,W | 3 |
ESW 206 | Basic NutritionC | 3 |
ESW 207/GEO-207 or Elective | Food and CultureC or Cultural Awareness and Diversity | 3 |
OFM 101 or Elective | Business Software EssentialsT or Technological Fluency | 3 |
Major Requirements
Course ID | Title | Credits |
---|---|---|
CUL 105 | Safety and Sanitation | 2 |
CUL 108 | Foodservice FundamentalsE | 3 |
CUL 120 | Introduction to Culinary TechniquesA,E | 3 |
CUL 125 | American RegionalA | 3 |
CUL 150 | Menu and Cost ControlE | 3 |
CUL 160 | Culinary Baking | 3 |
CUL 170 | Management and SupervisionI | 3 |
CUL 221 | Garde Manger and Buffet DesignA | 3 |
CUL 250 | European CuisinesA,E | 3 |
CUL 260 | Global CuisinesA,E | 3 |
CUL 272 | Front of the House Operations | 3 |
CUL 282 | Restaurant OperationsA | 3 |
CUL 298 | Culinary Internship | 3 |
Full-time sample course schedule
Semester 1
Course ID | Title | Credits |
---|---|---|
CUL 105 | Safety and Sanitation | 2 |
CUL 108 | Foodservice Fundamentals | 3 |
CUL 120 | Introduction to Culinary Techniques | 3 |
ENG 101 | English Composition I | 3 |
ACC 110 or Elective | Business Mathematics or Quantitative Reasoning | 3-4 |
Elective | Aesthetic Sensibility | 3 |
Semester 2
Course ID | Title | Credits |
---|---|---|
CUL 250 | European Cuisines | 3 |
CUL 221 | Garde Manger and Buffet Design | 3 |
CUL 260 | Global Cuisines | 3 |
OFM 101 or Elective | Business Software Essentials or Technological Fluency | 3 |
CUL 150 | Menu and Cost Control | 3 |
Semester 3
Course ID | Title | Credits |
---|---|---|
CUL 160 | Culinary Baking | 3 |
CUL 125 | American Regional | 3 |
ESW 206 | Basic Nutrition | 3 |
CMS 110 or CMS 120 or CMS 230 | Speech Communication or Public Speaking or Communication in Organizations | 3 |
CUL 170 | Management and Supervision | 3 |
Semester 4
COURSE ID | TITLE | CREDITS |
---|---|---|
CUL 272 | Front of the House Operations | 3 |
CUL 282 | Restaurant Operations | 3 |
ESW 207 or Elective | Food and Culture or Cultural Awareness and Diversity | 3 |
BIO 117 or Elective | Introduction to Food Science or Scientific Reasoning | 4 |
CUL 298 | Culinary Internship | 3 |
Part-time sample course schedule
Semester 1
Course ID | Title | Credits |
---|---|---|
CUL 108 | Foodservice Fundamentals | 3 |
CUL 105 | Safety and Sanitation | 2 |
ENG 101 | English Composition I | 3 |
Semester 2
Course ID | Title | Credits |
---|---|---|
CUL 120 | Introduction to Culinary Techniques | 3 |
Elective | Aesthetic Sensibility | 3 |
ACC 110 or Elective | Business Mathematics or Quantitative Reasoning | 3-4 |
Semester 3
Course ID | Title | Credits |
---|---|---|
CUL 250 | European Cuisines | 3 |
CUL 221 | Garde Manger and Buffet Design | 3 |
OFM 101 or Elective | Business Software Essentials or Technological Fluency | 3 |
Semester 4
Course ID | Title | Credits |
---|---|---|
CUL 260 | Global Cuisines | 3 |
CUL 150 | Menu and Cost Control | 3 |
ESW 206 | Basic Nutrition | 3 |
Semester 5
Course ID | Title | Credits |
---|---|---|
CUL 160 | Culinary Baking | 3 |
CUL 125 | American Regional | 3 |
CMS 110 or CMS 120 or CMS 230 | Speech Communication or Public Speaking or Communication in Organizations | 3 |
Semester 6
Course ID | Title | Credits |
---|---|---|
BIO 117 or Elective | Introduction to Food Science or Scientific Reasoning | 4 |
CUL 170 | Management and Supervision | 3 |
CUL 272 | Front of the House Operations | 3 |
Semester 7
Course ID | Title | Credits |
---|---|---|
CUL 282 | Restaurant Operations | 3 |
ESW 207 or Elective | Food and Culture or Cultural Awareness and Diversity | 3 |
CUL 298 | Culinary Internship | 3 |