You Can Take the Heat
There’s nothing like working in a professional kitchen. It’s equal parts creativity and grit, and nothing compares to the tight-knit teamwork that it takes to conceive and craft impeccable, tantalizing food in an exciting, multi-tasking environment.
A degree in culinary arts at Walnut Hill College gives you unparalleled hands-on experience that gives you the skills needed to work in a professional kitchen or to someday open your own restaurant.
With an associate’s degree in culinary arts, you’ll learn the fundamental technical, creative, and professional skills you need to launch a career in the kitchen.
You’ll learn the fundamentals of cooking from expert instructors like Chef Todd Braley, former co-chef and owner of the Pickled Heron, in Philadelphia. Our professional kitchens and open-to-the-public restaurant are your classrooms, where you’ll sharpen your knife skills and master the culinary techniques required to compose amazing dishes. Meanwhile, interactive academic courses like Nutrition for a Healthy Life, Purchasing and Cost Control, and the Leading Supervisor will teach you the critical thinking, problem-solving, and communication skills you’ll rely on in the field. You’ll also learn key preparation and production techniques, including safe food handling, purchasing and storage, and costing.
Tuition-Paid Travel to France
Your learning experience culminates with a week-long gastronomic journey through France that transforms the charming villages, iconic vineyards and magnificent countryside of the Champagne and Burgundy regions of France into your own personal classrooms. Your teachers are local chefs, winemakers and food artisans who will guide you through fascinating tours, tastings and meals. You’ll discover the country and the culture that transformed fine cuisine and hospitality into an art form.
Culinary Arts Careers: Associate’s Degree in Culinary Arts
Upon completion of the program, you’ll be prepared for positions such as chef de partie, cook (I, II, or III), station chef, banquet cook, and catering cook in a variety of foodservice operations, including:
- Catering services
- Banquet halls
Our bachelor of science in Culinary Arts has the perfect balance of kitchen training and business development courses to prepare you for a career as a chef and/or restaurateur.
You’ll prove your skills through real-world practice at Bistro Perrier, our on-campus restaurant open to the public, while learning concepts that will prepare you for managing the business side of a kitchen. Through a succession of courses in menu planning, recipe tasting and development, marketing, and hospitality operations, you’ll master the artistic and executional skills needed to become a leader in any foodservice setting – then you’ll bring your menu to life in Bistro Perrier.
Tuition-Paid Travel to England
This week-long experience exposes students to all aspects of the industry, learning from professionals who truly understand the meaning of ‘hospitality.’ Students explore quaint pubs in small towns, including the oldest free-house in England, The Royal Standard. They’ll visit world renowned patisseries and chocolatiers such as Artisan du Chocolat, and visit Restaurant Gordon Ramsay to explore the world of fine dining and wines.
Culinary Arts Careers: Bachelor’s Degree in Culinary Arts
Students graduating with a bachelor’s degree may seek upper-level positions in the kitchen or other areas of foodservice. Possible positions after graduation or that graduates can expect to progress toward include:
- Chef de partie
- Cook III
- Station chef
- Sous chef
- Chef de cuisine
- Banquet chef
- Executive chef
- Foodservice/kitchen manager
Students who complete their associate’s degree in Culinary Arts are eligible to pursue a bachelor’s degree in Culinary Arts.
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