Center for Culinary Arts and Hospitality Studies

Through a combination of academic courses, hands-on training and an optional intern- or externship, you’ll learn about various food products, cooking methods and presentation techniques. You’ll also learn how to make a range of ethnic and regional cuisines, apply good nutrition principles, and demonstrate safe food handling practices.

Plus, you’ll learn the current industry standard for planning, operation and record keeping in a restaurant, catering, or food service operation. Upon graduation, you’ll be prepared to seek employment in a wide variety of commercial and non-commercial food service operations.

In the Culinary Arts program, you will benefit from a flexible schedule and a comprehensive curriculum where you’ll explore everything from baking to international cuisine, and menu planning to food service purchasing.

For more information about the associate degree or credit-earning certificate, call 610-359-5278 or email bcss@dccc.edu.

For more information about the continuing education (non-credit) certificate option, call 610-359-5025 or email communityed@dccc.edu.

Culinary and hospitality courses are offered at DCCC’s Southeast Center in Drexel Hill. The Center’s instructional spaces are designed to support hands-on learning, including professional teaching kitchens, culinary production areas, restaurant and event spaces, and classrooms dedicated to culinary and hospitality education. Small laboratory sections allow students to practice techniques, receive direct faculty feedback, and build confidence through repetition and increasingly complex production experiences.