Flourish in your field.
100% of available PTC Culinary Arts associate degree grads are working in the culinary field.* Ready to join them?
“My culinary education is helping me grow professionally by allowing me to practice and study the skills needed to become a great chef. I’m learning self-discipline, patience, and professionalism.”
Kayla P., student, Culinary Arts
The fundamentals of success.
From basic knife skills to the fine art of sauce making, you’ll work to master the basic skills the culinary industry demands in a curriculum that places a unique emphasis on the fundamentals. You’ll also develop your creativity and critical thinking skills as you open your mind to the possibilities. In this hands-on degree program, each class rolls into the next as you continually build on what you’ve learned and grow into a professional.
You’ll put all that learning into practice in a capstone class where you’ll create the senior luncheon, guided by the Chef leading the class. Then you’ll take your place alongside those who’ve launched their careers in restaurants, gourmet kitchens, resorts, hotels, country clubs, and other venues.
Explore international flavors and techniques.
We’ll help you meet employers’ needs for new hires who know cuisines from around the world, including:
Classical cuisine like French, Italian, and Spanish, including Garde Manger
Develop knife skills.
Prepare small sauces.
Explore classical French, Italian, Spanish, and other international cuisines.
Learn preferred cooking methods.
Understand food sanitation and safety.
Master English and metric weights, measures, and conversions.
Grasp the intricacies of fish and shellfish.
Learn fruit, vegetable, and herb varieties.
Examine the muscle and bone structure of meats.
Design and price menus.
Match wines to food.
Study purchasing, nutrition, and culinary management.
Motivate kitchen personnel.
Maintain kitchen equipment.
Write descriptive narratives.
Present creative plates.
Students in our associate degree program will gain hands-on experience during an in-field internship. That gives you a chance to see what’s out there and where you fit in. In fact, most of our culinary students are able to turn their internship into a job offer.
As part of your internship, you’ll build a digital portfolio that documents what you’ve experienced and what you’ve learned. Get a taste of where our culinary students have interned during their last quarter:
Fox Chapel Golf Club
Oglebay Resort and Conference Center
Omni William Penn Hotel
Walt Disney World
Employers of PTC Graduates**
Our Career Services staff will work with you on your job search—just as they’ve helped our grads who’ve been hired by employers like:
Butcher and The Rye
Common Plea Catering
The Capital Grille
Our alumni are working as Cooks, Sous Chefs, Line Cooks, and Banquet Chef, to name a few examples.
The Associate in Science, Culinary program consists of seven quarters. For course descriptions, visit our catalog.
Steps to Career Success 1
Basic Knife Skills
Math for Culinary
Baking & Pastry Fundamentals
Introduction to Culinary Arts
Fundamental Concepts of Cooking
Purchasing & Cost Control
Principles of Writing
English Composition 1
Introduction to Fish/Shellfish & Meats
Culinary Hospitality & Supervision
Nutrition & Menu Planning
Effective Kitchen Design Principles
Culinary Elements of Wine & Spirits
Fundamentals of Classical Cuisine/Garde Manger
English Composition 2
Human Relations In Organization
Advanced Intercontinental Cuisine
Steps to Career Success 2
Advanced Cooking & Pastry
Our Associate in Science degree program is accredited by the American Culinary Federation Education Foundation. (ACF). Upon graduation, you may join the ACF to be automatically assigned the title Certified Culinarian.
You’ll be prepared to sit for certification exams in a number of key areas, including sanitation and food safety, nutrition, hospitality & supervision, and purchasing.
PTC is a member of the American Culinary Federation, Les Amis d’Escoffier Society of Chicago, La Chaine des Rotisseurs, and the Honorable Order of the Golden Toque.
Combining competition and community.
Culinary Arts students participate in cooking contests, networking events, chef demonstrations, and community service projects through the AACA Culinary Club.
Those opportunities include Light Up Night in downtown Pittsburgh and fundraisers for the Zelienople Library, the Bradley House, and the Pediatric Brain Tumor Ride For Kids; students also create a ginger bread house every year for area hospices. You can also participate in several Chaine des Rotisseurs Young Chef competitions and events throughout the year, and Culinary Club competitions during each open house.
The American Culinary Federation Education Foundation (ACFEF) requires institutions to publish graduation rates, job placement rates, and entry-level ACF certification by graduation for each of the previous two-years for all ACFEF accredited programs. Click here to view.
*Showcases graduates from 2017 classes. Data includes those who were available for work and were offered and/or received career search assistance from 1/1/2017-4/30/2018. Includes full-time, part-time, or freelance positions. Visit PTCollege.edu/employmentstats to learn more.
**Background check and drug screening may be required prior to employment.
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Pittsburgh Technical College admits students of any race, color, national and ethnic origin in administration of its educational policies, admissions policies, scholarship and loan programs, and athletic and other school-administered programs.