Culinary Arts instruction begins with the necessary food technology, nutrition, and menu planning. Kitchen and dining room operations in the classroom, laboratory, and serving areas cover portion control, food, and beverage control, procurement, costing, and pricing. Graduates can find great employment in the retail food, hospitality and tourism industries as well as in institutional fields, or go on to college studies in nutrition, food technology, or hotel management.
Certifications available to the successful Culinary Arts student include:
Certified Culinarian (CC)
Heartsaver AED, CPR & First Aid
Pennsylvania Food Employee Certification
Students in the Culinary Arts program can EARN COLLEGE CREDITS!
Students can earn up to 9 credits in the Hospitality-Tourism Management (curriculum code 2022) and Chef Apprenticeship (curriculum code 2056 or 2098) degree programs at Bucks County Community College. Competencies achieved in the Culinary Arts program at BCTHS are deemed potentially equivalent to the following Bucks County Community College courses:
HRIM100-Introduction to Tourism and Hospitality (3 credits)
HRIM120-Basic Food Preparation and Management (3 credits)
HRIM121-Advanced Food Preparation and Management (3 credits)
Culinary Literacy Website