Academics

2018/2019 Catalog > Hotel & Restaurant Management > Culinary Arts
Please select from the following degrees, which are available for this program of study:

For everyone who has ever wanted to be a cook or chef, the Culinary Arts Program is designed to offer hands-on training to meet the growing demand for well-trained personnel in the high-volume food industry.

Learn the skills of food creation and preparation to the responsibilities of the food service manager including: nutritional values, food preparation, and training of maintenance procedures for sanitary conditions within the food production facility.

This program includes academic classroom study and practical hands-on laboratory work.

Culinary Arts careers are available in high-volume restaurants, institutions (colleges, schools, office complexes, correctional facilities, hospitals) country clubs and central commissary kitchens. Other potential careers include banquet manager/chef, restaurant manager, kitchen manager, food sales representative, sous chef, or baker.

National career and salary information
https://www.bls.gov/ooh/food-preparation-and-serving/chefs-and-head-cooks.htm
https://www.bls.gov/oes/current/oes352014.htm

No faculty associated with this department are listed in the staff directory.

Adjunct Faculty

David Pembleton
dpembleton@luzerne.edu * 800-377-5222 x7284
Office: Bldg 30 - Culinary Arts Rm 104

James Phillips
jphillips@luzerne.edu * 800-377-5222 x7283
Office: Bldg 30 - Culinary Arts Rm 110