Discover a Career in Culinary Arts at Delaware County Community College's Brandywine Campus
Whether you're starting a new career, looking to sharpen your skills or have always dreamed of working in the food industry, Delaware County Community College's Certificate in Culinary Arts program can help you reach your goals. Through a combination of academic courses, hands-on training and an optional intern- or externship, you'll learn everything you need to know about food preparation, cooking, baking, customer service, safety and sanitation while working in a brand-new, professional kitchen under the guidance of Chef Peter Gilmore, the Culinary Arts program manager.
Upon graduation, you'll be able to:
- Use and understand foodservice and culinary technology
- Identify various food products and their common uses
- Demonstrate various cooking methods and appropriate presentation techniques
- Properly use and care for professional foodservice equipment and culinary tools
- Produce foods that meet employers' standards and satisfy consumer demands
- Prepare various ethnic and regional dishes
- Apply principles of good nutrition
- Maintain safe food handling practices
- Seek employment in a wide variety of commercial and non-commercial foodservice operations
Enjoy a Comprehensive Curriculum and Flexible Schedule
In the Culinary Arts Certificate program, you'll benefit from a flexible schedule and a comprehensive curriculum where you'll explore everything from professional cooking to menu planning.
Click HERE for more details on the required courses. Choose from one of two sessions:
- Mondays through Thursdays, 10 a.m. to 2 p.m.
- Mondays through Thursdays, 6 to 10 p.m.
Chef Peter Gilmore is the Program Manager of Culinary Arts for Delaware County Community College’s Culinary Arts Certificate Program. He joined the College in August 2012 and brings more than 35 years of experience to his students.
After graduating from the Culinary Institute of America in 1976, Gilmore worked at several notable restaurants, including the Coventry Forge Inn and the Kimberton Country House. In 1977, he served as a Sous-Chef in Poitiers, France, where he also spearheaded a program to place Culinary Institute graduate students in overseas internship programs.
Soon afterward, Gilmore began a 22-year career with Philadelphia’s award-winning French restaurant Le Bec-Fin. Working under the guidance of renowned chef Georges Perrier, Gilmore quickly advanced through the ranks and was promoted to Chef de Cuisine. In this role, he maintained professional work standards for a five-star Mobil Travel Guide restaurant and executed numerous catering events for high-profile and celebrity customers. He also wrote recipes and completed food styling for Perrier’s cookbook Le Bec-Fin Recipes.
From 2001 to 2012, Gilmore operated his own restaurant in downtown West Chester. Gilmore’s French Cuisine received many accolades, including being named by Zagat Guide as one of the World’s Top Restaurants, one of America’s Top Restaurants and one of Philadelphia’s top ten best restaurants. Today, Gilmore spends his time instructing students in a brand-new kitchen at the College’s Brandywine Campus.