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.


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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

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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
ENGL 101 - English Composition I 3 credits ENGL 101 is a prerequisite for ENGL 102
FNMT 118 - Intermediate Algebra 3 credits FNMT 118 is a prerequisite for CAHM 271
CAHM 161 - Food Service Safety and Sanitation 2 credits CAHM 161 is a prerequisite for CAHM 198, CAHM 210, CAHM 211 and CAHM 270
CAHM 110 - Introduction to the Hospitality Industry 3 credits CAHM 110 is a prerequisite for CAHM 198, CAHM 271 and CAHM 280
CAHM 170 - Elementary Food Preparation, Principles, and Practices 4 credits CAHM 170 is a prerequisite for CAHM 171 and CAHM 185
  • 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
CIS 103 - Applied Computer Technology 3 credits CIS 103 is a prerequisite for CAHM 271
ENGL 102 - The Research Paper 3 credits  
CAHM 171 - Quantity Food Preparation 4 credits CAHM 171 is a prerequisite for CAHM 198, CAHM 210, CAHM 211, CAHM 270 and CAHM 271
CAHM 151 - Elementary Baking and Pastry 4 credits  
DIET 106 - Nutrition for Healthy Life 3 credits  
  • 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
HIST 142 - Food History 3 credits  
CAHM 271 - Food, Beverage Management, and Labor Cost Controls 3 credits  
CAHM 210 - American Cuisine 4 credits CAHM 210 is a prerequisite for CAHM 270
CAHM 211 - Techniques of Garde Manger and International Cuisine 4 credits  
CAHM 185 - Dining Room Management 3 credits Applied learning (e.g., work experience, field work.)
  • 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
 CAHM 270 - Advanced Food Production, Nutrition and Finishing 4 credits CAHM 270 is a prerequisite to CAHM 280
CAHM 198 - Hospitality Management Work Experience 3 credits CAHM 198 is a prerequisite for CAHM 280
Applied learning (e.g., work experience, field work.)
CAHM 280 - Introduction to Supervision in the Hospitality Industry 3 credits  
EASC 111 - Environmental Conservation 3 credits  
SOC 101 - Introduction to Sociology 3 credits  
  • 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.

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