|A Recipe for Success: The Indiana University of Pennsylvania’s Academy of Culinary Arts|
|Alumni Speak Out|
With a strong job placement record and competitive prices, the Indiana University of Pennsylvania’s Academy of Culinary Arts offers both certificate and degree programs. We have had the honor to interview Department Chairperson and Professor Chef Albert Wutsch on the advantages offered by the Academy.
What makes the IUP Academy of Culinary Arts special?
We are more career-driven and outcome-based as evidenced by our strong record of job placements at four- and five- diamond properties each year. We also are very competitively priced with a total program cost that is under $25,000.
We offer students high quality instruction; all chef instructors are ACF certified culinary educators who are dual certified in their own specialties and have years of industry experience. Our programs are designed to provide not only the technical training of how to cook and manage a culinary business but also to develop the students professionally; our unique career courses teach time management, decision making and communication skills. We have a reputation in the industry for consistently producing graduates with good technical skills and a professional work ethic.
The majority of our externship and alumni placement is at resort properties that offer guests the finest cuisine and exceptional service (such as The Biltmore, The Breakers, Grove Park Inn, Pinehurst, Nemacolin Woodlands, Ocean Reef Club, Ritz Carlton, etc.) and at many high end city and country clubs. Students find these sites to be exceptional places to begin their careers and enhance their culinary expertise by working with high-end foods under the supervision of world-class chefs.
What kind of courses/programs do you offer?
IUP offers both certificate and B.S. degree options. Students can choose from: Culinary Arts, Baking and Pastry Arts and Culinary Arts combined with a B.S. in Hospitality, Nutrition or Dietetics. Study Abroad options are also available.
What are classes like?
The hourly amount of hands on, production time (here at the academy) is unparalleled with any other culinary program in the country. This means every student works with food hands on; each student gets multiple lobsters to work with; each student will fillet a round and flat fish; each student will prepare lamb chops, individual tarts, etc. Classes incorporate culinary theory and method. Students learn about new foods and flavors and cuisines; they refine current skills and develop new ones.
Computer and management courses sharpen our students’ business skills making sure graduates can run a culinary business as well as cook for one. The culinary curriculum concludes with a paid 600 hour externship. Students work in the industry with a company's chef to reinforce the skills and theory learned in class and to be exposed to new foods and techniques.
Could you tell us about the teaching facilities?
Our newest culinary facility, the Fairman Centre, opened in August and features state-of-the-art kitchen laboratories, multi-media ready lecture classrooms, a demonstration theater and student residential suites.
What is the admissions process like?
We have rolling admissions. Classes start once a year in the Fall semester. You can apply on line at www.iup.edu/admissions/culinary.
- Baking Recipes
- Bean and Grains
- Beverage Recipes
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- Hot and Spicy
- Jelly and Jam
- For Kids
- Lamb Recipes
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- Main Course
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- Side Dish Recipes
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