2007-08 Undergraduate Catalog
Indiana, Pennsylvania 15705
 

Chairperson: Albert S. Wutsch

Faculty: Battaglia, Blake, DeMane, Fitting, Klinger, Kapusta, Pike, Wygonik

Website: www.iup.edu/culinary

The Department of Culinary Arts offers a four-semester (sixteen calendar months), competency-based, noncredit certificate Culinary Program. This distinctive program provides hands-on learning experiences, including fundamental culinary theory and on-the-job work experience, giving each student the necessary skills and knowledge to begin a successful career in the field of culinary arts.

The department also offers a Culinary Arts and Baking and Pastry Arts Program for the students with a desire to excel in pastry arts. Students admitted to the combination Culinary Arts/Baking and Pastry Program are on the culinary campus for five semesters: fall, spring, and summer of the first year and fall and spring of the second year. The final summer semester is a paid externship in the industry.

The Culinary Arts and Baking and Pastry Arts programs are nationally recognized and accredited by the American Culinary Federation.

During the last semester of study, students are placed with a distinguished employer in a prestigious resort or restaurant for a paid externship experience. This contemporary approach to learning enables students to achieve advanced levels of proficiency in both culinary techniques and business management skills while they advance through the certificate programs.

Graduates of the culinary programs may transfer 42 credits of coursework toward a Bachelor of Science degree with a major in Hospitality Management and 39 credits toward a Bachelor of Science degree with a major in Nutrition. In addition to these programs a European Study option is also available.