Get the Skills to Begin Your Culinary Arts Career in as few as 21 Months
Are you passionate about food—the ingredients, the presentation and, of course, the taste? If so, YTI Career Institute's Culinary Arts/Restaurant Management program at The Pennsylvania School of Culinary Arts is for you! Our talented, dedicated instructors will train you in well equipped teaching kitchens and a theater style demonstration kitchen. On top of culinary skills, you will also learn professional development skills, restaurant management and practice your recently acquired skills during a three month externship.
- Program offered at: YTI-Lancaster
- Program length: 21 months
- Credit Hours: 90
- Graduates earn an Associate in Specialized Business degree
How/When to Apply
We start new sessions on a regular basis.
Next Start Date: July 19, 2021
At YTI Career Institute, we're making it easier than ever for you to enroll using our automated application portal. Upload your documents and start the financial aid process without the hassle of drawn-out application processes. And our admissions staff is still available to help you every step of the way. Taking control of your career just got easier!
Day and Evening lab sessions meet Monday through Friday on the following schedule:
Day Session: 9:00 a.m. - 3:00 p.m.
Evening Session: 5:00 p.m. - 9:00 p.m.
Lab days can be any combination of Monday through Friday, meeting at any time within the time blocks stated. Lab days in certain terms may not need the entire scheduled block of time. A specific lab schedule will be provided to students before the start of each term.
CR 1140 Basic Skills
CR 1150 Sanitation
GS 1854 Student Success Seminar
GS 1891 Basic Computer Fundamentals
GS 1811 Food Service Math
CR 1210 Culinary Techniques
GS 1833 Communications for Hospitality
GS 1823 Human Relations I for Hospitality
CR 1220 Food History
CR 1350 Food Preparation
CR 1360 Food & Beverage Management
CR 1370 Facility Layout and Design
CR 1380 Introduction to Hospitality Marketing
CR 2410 Introduction to Baking
CR 2420 Regional Cooking
CR 2430 Introduction to Nutrition
CR 2510 Advanced Culinary Techniques
GS 1826 Human Relations II for Hospitality
CR 2520 Menu Planning & Development
CR 2530 Wine & Bar Management
GS 1862 Professional Development I
CR 2611 Practice Cooking for Restaurants
GS 1846 Analytical Written Communication
CR 2620 Fundamentals of Food Service
GS 1866 Professional Development II
EX 3000 Externship
Tuition Cost: $36,001
Additional Fees: $4,620
Financial aid is available to those who qualify.