Explore all aspects of the culinary industry at PGCC.
PGCC's Culinary Arts Program supports the institutional mission of providing a quality, affordable, accessible program with academic rigor. Students are prepared for professional and personal success through specialized courses designed to meet the diverse needs of industry leaders.
With a focus on enrichment, growth, and entrepreneurial skills and development, students are provided opportunities to explore all culinary industry areas, including restaurants, bakeries, hotels, catering and events operations, and more.
Graduation and Placement Rates for Culinary Arts
Culinary Arts: Associate of Applied Science (A.A.S.)
- Graduation Rates
- 2021: 5%
- 2022: 19%
- 2023: 20%
- Placement Rate: 2023: 72%
- ACF Student Certification Rate: 2023: 0%
Culinary Arts: Certificate
- Graduation Rates
- 2021: 8%
- 2022: 25%
- 2023: 0%
- Placement Rate: 2023: 25%
- ACF Student Certification Rate: 2023: 0%
Program Requirements
These requirements apply to the A.A.S. degree and certificate in the Culinary Arts Program.
Uniform Policy for Culinary Labs
Students must be dressed in a fully complete uniform on class days. Students who report for class without the items below will not be permitted to participate in lab and class activities or remain in the lab space. Clothing items should be clean and wrinkle-free. Students can purchase these clothing items at the College's bookstore:
- Knife set
- PGCC-branded white chef jacket
- PGCC-branded checkered chef pants
-
White bib apron and white chef hat
Further, students are required to wear all black, non-absorbable, non-slip professional kitchen shoes, with a closed toe and heel. These must be purchased externally. For questions on acceptability, students should contact their instructor prior to purchase.
Other Required Materials for Culinary Courses
- Coues textbooks and materials, as dictated by the syllabi.
- Instant read thermometer.
- Calculator.
- Black Sharpie marker and pen.
- Printed or typed recipes for lab days.
- Notebook for lectures.
Kitchen Lab Requirements
- Hair: Any hair touching the collar must be entirely inside the chef hat. Facial hair should be neatly and closely trimmed or clean-shaven. In the case of excessive facial hair, a beard hairnet is acceptable.
- Jewelry: A plain wedding band and a small pair of stud earrings are allowed. Watches, bracelets, necklaces, additional rings, earrings, nose rings, facial piercings, tongue piercings, or any other visible jewelry pierced on the student's body are prohibited. Any visible piercings that cannot be removed must be covered.
- Nails: Nail polish or long fingernails are prohibited.
- Lockers: All personal items must be kept in lockers as classrooms are not considered secure locations. No personal items may enter the lab space. Students must bring their own locks; personal items cannot be stored overnight.
- Cell phones: Cell phone use is prohibited in the lab space. Phone use during class time is discouraged and, as needed, may only take place in hallways. Instructors will authorize students to use cell phones for photography purposes during designated times.
- Food and Beverages in the Lab: No food or beverages shall be consumed near the prepared food. Water must be consumed in squeeze bottles, and glass is prohibited in food production areas.
- Technological and Other Required Competencies: This program requires basic reading, writing, and mathematics competency. Students are expected to operate technology software applications, such as Microsoft PowerPoint, Word, Excel, Outlook (for email access), and the College's learning management system, Canvas.
Please get in touch with your advisor if you do not meet these requirements.
Physical Requirements
Students must have the ability to do the following as needed:
- Lift up to 50 pounds without assistance.
- Stand for long periods of time (up to four hours).
- Move freely through the lab spaces.
- Lift and carry multiple items.
- Sanitize and clean (i.e., sweeping, mopping, dishwashing, and scrubbing).
Classes are held in environments that have wide temperature and noise variations. Students may encounter slippery surfaces.
Additional Requirements
Participation and Punctuality
Students are expected to attend and participate in classes each week according to the course schedule. Being on time is mandatory. If students anticipate missing a class or attending late, they must inform the instructor before the absence or lateness date. Recurring absenteeism or lateness will negatively impact student performance. Students cannot make up missed work and points assigned during kitchen lab times, and late exam submissions will not be accepted.
Emails
Email replies are sent within 24-36 hours from Monday through Friday. When composing emails, students must use their school-issued email ID and include their first and last names in the body. The subject line must include the course name and number and a brief summary of the email's content.
Withdrawal and Refund Fees
All refunds are calculated based on the number of calendar days (not class days) that have elapsed since a class began, including the first day of class. Therefore, the deadline is no longer a specific date for all courses; each section is refunded according to its starting date. One set of rules applies to courses longer than five weeks; another applies to those less than five weeks in duration.
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Contact Information
Wellness, Culinary Arts, and Hospitality Office
Center for Health Studies
Suite 1400A, Room 1402
Largo, MD 20774