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Culinary Arts

This program is taught by Chef Colin Marsh, CEC,and Mr. Scott Saunders

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.
Click HERE for the Culinary Arts Dress Code information.

Certifications available to the successful Culinary Arts student include:


Certified Culinarian (CC)

Heartsaver AED, CPR & First Aid

OSHA  Certification

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 CollegeCompetencies 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)
For additional information on the Bucks County Community College agreements, students can meet with their guidance counselor or visit
Other colleges where students can earn credit Culinary Arts Link


Culinary Literacy Website

OAC Members