Culinary Arts

Culinary Arts

  • Degree Type Degree
  • Program outcomesTransferEnter the workforce
  • Area of StudyCulinary & Hospitality
  • Total Credit Hours69-70

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 proficient use of culinary terminology and classical cooking methods using a wide array of ingredients to design, produce, plate, and critically analyze a variety of classic, contemporary, regional and international dishes;
  • Demonstrate all costing techniques related to profitable menu design and profitable food service business operations;
  • Demonstrate computer business applications and point of sale system operations as it relates to the foodservice industry;
  • Demonstrate the proper ethical purchasing and procurement processes as it relates to the proper flow of goods for a successful food service operation;
  • Demonstrate appropriate safety and sanitation practices, and safe food service equipment operation as it relates to the hospitality industry;
  • Develop a business plan appropriate to their skills.
SOAR logoStudents 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
Montco’s Culinary Arts Program is ranked the best in Pennsylvania for 2023 by Intelligent.com.
Pennsylvania for 2023 by Intelligent.com.



 

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Program Curriculum

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General Education Requirements

Course ID Title Credits
ACC 110 Business Mathematics 3
CMS 110 or CMS 120 Speech Communication or Public Speaking 3
Elective Aesthetic Sensibility 3
Elective Scientific Reasoning 3-4
ENG 101 English Composition I 3
ESW 207/GEO-207 Food and Culture 3
OFM 101 Business Software Essentials 3

Major Requirements

Course ID Title Credits
CUL 101 Culinary Foundations 3
CUL 105 Safety and Sanitation 2
CUL 120 Introduction to Culinary Techniques 3
CUL 122 Advanced Culinary Techniques 3
CUL 125 American Regional Cuisine 3
CUL 151 Purchasing and Cost Control 3
CUL 160 Culinary Baking 3
CUL 170 Management and Supervision 3
CUL 198 Culinary Arts Practicum I 1
CUL 220 Menu Planning 3
CUL 221 Garde Manger 3
CUL 250 European Cuisines 3
CUL 260 Global Cuisines 3
CUL 270 Culinary Entrepreneurship 3
CUL 282 Restaurant Operations 3
CUL 298A Culinary Arts Practicum II 3
CUL 298B Culinary Arts Practicum III 3

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Full-time sample course schedule

Semester 1

Course ID Title Credits
CUL 101 Culinary Foundations 3
CUL 105 Safety and Sanitation 2
CUL 120 Culinary Techniques 3
CUL 122 Advanced Culinary Techniques 3
CUL 198 Culinary Arts Practicum I 1
ENG 101 English Composition I 3

Semester 2

Course ID Title Credits
CUL 125 American Regional 3
CUL 160 Culinary Baking 3
CUL 221 Garde Manger 3
CUL 298A Culinary Arts Practicum II 3
CUL 151 Purchasing and Cost Control 3

Semester 3

Course ID Title Credits
CUL 220 Menu Planning 3
CUL 250 European Cuisines 3
CUL 260 Global Cuisines 3
CUL 282 Restaurant Operations 3
CUL 298B Culinary Arts Practicum III 3

Semester 4

COURSE ID TITLE CREDITS
ACC 110 Business Mathematics 3
CMS 110 or CMS 120 Speech Communication or Public Speaking 3
OFM 101 Business Software Essentials 3
CUL 170 Management and Supervision 3

 Semester 5

COURSE ID TITLE CREDITS
Elective Scientific Reasoning 3-4
Elective Aesthetic Sensibility 3
CUL 270 Culinary Entrepreneurship 3
ESW 207/GEO-207 Food and Culture 3

 

Part-time sample course schedule

Semester 1

Course ID Title Credits
CUL 101 Culinary Foundations 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
CUL 122 Advanced Culinary Techniques 3
CUL 198 Culinary Arts Practicum I 1

Semester 3

Course ID Title Credits
CUL 125 American Regional Cuisines 3
CUL 160 Culinary Baking 3

Semester 4

Course ID Title Credits
CUL 221 Garde Manger 3
CUL 250 European Cuisines 3
CUL 298A Culinary Arts Practicum II 3

Semester 5

Course ID Title Credits
CUL 260 Global Cuisines 3
CUL 282 Restaurant Operations 3
CUL 298B Culinary Arts Practicum III 3

Semester 6

Course ID Title Credits
ACC 110 Business Mathematics 3
CMS 110 or CMS 120 Speech Communication or Public Speaking 3
OFM 101 Business Software Essentials 3

Semester 7

Course ID Title Credits
Elective Aesthetic Sensibility 3
CUL 151 Purchasing and Cost Control 3
CUL 170 Management and Supervision 3

Semester 8

Course ID Title Credits
CUL 220 Menu Planning 3
CUL 270 Culinary Entrepreneurship 3

Semester 9

COURSE ID TITLE CREDITS
ESW 207/GEO-207 Food and Culture 3
Elective Scientific Reasoning 3-4