Culinary Arts & Hospitality

CIP: 12.0508

Cook Up a Tasty Career

Culinary Arts and Hospitality prepares students for success in the food service and hospitality industry. Students are taught food preparation, dining service, inventory control, safety and sanitation. Our students also learn nutrition, healthy cooking, equipment identification, use of hand tools and culinary vocabulary. Students prepare soups and sauces, breakfast entrées, sandwich production, pies, cakes, yeast-raised products, entree preparation, international dishes, vegetable preparation, garnishing, salads and dressings. Over the past several years, DCTS students have won state and national food preparation and service competitions. DCTS participates in the Careers through Culinary Arts Program (C-CAP), which provides a professional culinary network connecting students with internships, college programs and scholarships. Upon graduation, students may seek immediate employment, enter an apprentice program or continue culinary or management studies at the post-secondary level.


Culinary Arts & Hospitality

Instructor: Chef John Maier, Chef Fedeli
Location: Aston & Folcroft Campuses

Successful Students Need:

Algebra l, Biology, Chemistry, English, Reading Comprehension skills, Active listening & speaking skills, Service orientation, Social perceptiveness, Manual dexterity

Career Opportunities:

  • Baker
  • Line Cook
  • Cake Decorator
  • Prep and Pantry Cook

with 2-year or more college degrees

  • Caterer
  • Chef
  • Executive Chef Food service Manager
  • Hotel and Resort Manager
  • Pastry Chef
  • Restaurant Manager
  • Sous Chef


  • Serve Safe Certification
  • PA skills Certificate