• This American Culinary Federation (ACF) designed program prepares students for employment in the hospitality industry, the largest industry in America today. Instruction includes theory and applications related to: food preparation, food management, menu and banquet planning, food and beverage purchasing, quality control, cost analysis, commercial baking and pastry, catering, chef preparation, institutional foods, meat cutting, cooking methods, nutrition, safety, and sanitation. Students learn the safe and proper use of hand and power tools related to the industry. Practical experience is a major part of the course through the operation and management of a complete restaurant and catered banquet affairs. Hands-on instruction includes food preparation techniques required in a variety of food service establishments. Upon completion of the program, students will be prepared for entry-level positions in the food service industry or advanced study at a culinary institute or college.



    ACF Certified Junior Culinarian

    ACF Secondary Culinary Graduate

    ServSafe/Manager Food Safety



    Bucks County Community College

    Culinary Institute of America

    Delaware Valley University

    Northampton Community College

    Walnut Hill College

    Students Occupationally and Academically Ready (SOAR)

    National College Credit Recommendation Service (NCCRS)



    Basic computer skills

    Effective written and oral communication skills

    Good interpersonal skills

    Mathematics fundamentals

    Read and interpret technical material at grade level


  • Culinary Arts Science