• Alert:

    COVID-19 Closure UPDATE - Pennsylvania Department of Education (PDE) has announced all schools in the Commonwealth will remain closed Indefinitely as a result of the COVID-19 Response Efforts. 

    STUDENTS & PARENTS - Please view your instructors webpage and your HCCTC emails for further instructional information. Look for more information in our NEWS AND ANNOUNCEMENT section of our website or on our Facebook page. 

    VISITORS - All scheduled meetings and events have been cancelled Indefinitely. ALL HCCTC physical locations will be closed to the public, students and visitors Indefinitely.  Please feel free to contact us by email if you are in need of assistance. We will be available electronically to support our education community during this time. 

    Executive Director - Tony Payne - tpayne@hcctc.org

    Adult Education Coordinator - Laura Hicks - lhicks@hcctc.org

    Please check back regularly for updates!

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Culinary Arts Program Information Sheet

1 year program

Registration Fee (Includes Criminal Clearance)
$30.00

Campus Fee (Includes ID Badge and 3 Campus Shirts)  
$20.00

Tuition/Instructional Costs
$6000.00

Certifications (ServSafe)
$40.00

Textbook (Servsafe, Intro to Culinary, Workbook, Culinary Math)
$210.00

Required Tool Kit – Provided by School
$200.00

Uniforms
$115.00

Reimbursable Costs*
$170.00

Total Tuition and Fees: $ 6785.00

Additional Required Items – at the cost of the student

  • PA Child Abuse Clearance
  • FBI Fingerprinting Clearance if EVER non – PA resident & not receiving Hazmat
  • *Reimbursable Cost included the cost of non slip shoes required for the kitchen portion of the program. Must submit receipt within 30 days of the start of the program. Black Dress Pants, A White Shirt are required for front of the house events. HCCTC reimburses up to and not to exceed $170.00.  This amount will be deducted for a Self Pay Student.

Institutional Food Worker CIP 12.0508 Curriculum and Course Hours

  • DEMONSTRATE SAFETY PROCEDURES- 50
  • DEMONSTRATE SANITATION PROCEDURES- 50
  • DEMONSTRATE KNOWLEDGE OF THE FOOD INDUSTRY- 30
  • PURCHASING, RECEIVING & STORAGE PROC.- 20
  • DEMONSTRATE SKILL IN GARDE MANGER-20
  • DEMO. USE/CARE OF CUTTING TOOLS & UTENSILS- 15
  • DEMO USE/CARE OF MECHANICAL FOOD PREP. EQUIP.- 20
  • DEMONSTRATE STANDARDIZED RECIPES-20
  • DEMONSTRATE KNOWLEDGE OF NUTRITION BASICS- 50 
  • PREPARE BREAKFAST FOODS- 50
  • DEMONSTRATE KNOWLEDGE OF BEVERAGES-10
  • PREPARE VEGETABLES- 30
  • PREPARE PASTA AND RICE-15
  • PREPARE CHEESE- 30
  • PREPARE SALADS, FRUITS, AND SALAD DRESSINGS-30
  • PROPERLY ADD SEASONINGS TO FOODS- 30
  • PREPARE STOCKS, SOUPS AND SAUCES- 30
  • PLAN AND COST MENUS- 20
  • IDENTIFY, PREPARE, AND COOK MEATS/POULTRY/SEAFOOD- 50 
  • DEMONSTRATE BAKING & PASTRY SKILLS- 120
  • DEMONSTRATE BASIC INDUSTRY POSITIONS-70
  • PERFORM “FRONT- OF- THE- HOUSE” OPERATIONS-70
  • DEMONSTRATE SKILL IN FOODSERVICE INFO TECH.- 30
  • PERFORM DINING ROOM SERVICE- 40 

Total Hours: 900

Classroom/Lecture Hrs.
270 clock =27 credits 

Shop/Lab Hrs.
630 clock =31.5 credits