This program is taught by Chef Colin Marsh, CEC cmarsh@bcths.com,and Mr. Scott Saunders ssaunders@bcths.com.
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:
CareerSafe/OSHA
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 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)
For additional information on the Bucks County Community College agreements, students can meet with their guidance counselor or visit http://www.bucks.edu/academics/pla/agreements.
Other colleges where students can earn credit Culinary Arts Link