Certificate, Culinary Arts
The talented Chefs in AACA’s focused certificate program have the experience and knowledge to equip you with the skills and techniques you’ll need to enter today’s culinary industry.
- Develop knife skills.
- Prepare small sauces.
- Explore classical French, Italian, Spanish, and other international cuisines.
- Learn preferred cooking methods.
- Master English and metric weights, measures, and conversions.
- Grasp the intricacies o fish and shellfish.
- Learn fruit, vegetable, and herb varieties.
- Examine the muscle and bone structure of meats.
- Design and price a menu.
- Match wines to food.
- Maintain kitchen equipment.
- Understand food safety and sanitation.
- Write descriptive narratives.
- Present creative plates.
Employers of PTC Graduates*
Our Career Services staff will work with you on your job search—just as they’ve helped our associate degree culinary grads who’ve been hired by employers like:
- Butcher and The Rye
- Common Plea Catering
- Duquesne Club
- The Capital Grille
*Background check and drug screening may be required prior to employment.
The Certificate, Culinary Arts Program consists of five quarters. For course descriptions, visit our catalog.
- Steps to Career Success 1
- Basic Knife Skills
- Math for Culinary
- Baking & Pastry Fundamentals
- Introduction to Culinary Arts
- Fundamental Concepts of Cooking
- Purchasing & Cost Control
- Introduction to Fish/Shellfish & Meats
- Culinary Hospitality & Supervision
- Nutrition & Menu Planning
- Steps to Career Success 2
- Effective Kitchen Design Principles
- Culinary Elements of Wine & Spirits
- Restaurant Management
- Fundamentals of Classical Cuisine/Garde Manger
- Advanced Intercontinental Cuisine
- Advanced Cooking & Pastry
- Career Development
Our Certificate program is accredited by the American Culinary Federation Education Foundation.
You’ll be prepared to sit for certification exams in a number of key areas, including sanitation and food safety, nutrition, hospitality & supervision, and purchasing.
PTC is a member of the American Culinary Federation, Les Amis d’Escoffier Society of Chicago, La Chaine des Rotisseurs, and the Honorable Order of the Golden Toque.
Culinary Arts students participate in cooking contests, networking events, chef demonstrations, and community service projects through the AACA Culinary Club.
Those opportunities include Light Up Night in downtown Pittsburgh and fundraisers for the Zelienople Library, the Bradley House, and the Pediatric Brain Tumor Ride For Kids; students also create a ginger bread house every year for area hospices. You can also participate in several Chaine des Rotisseurs Young Chef competitions and events throughout the year, and Culinary Club competitions during each open house.
The American Culinary Federation Education Foundation (ACFEF) requires institutions to publish graduation rates, job placement rates, and entry-level ACF certification by graduation for each of the previous two-years for all ACFEF accredited programs. Click here to view.
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PTC hosts the prestigious Jeunes Chefs Rôtisseurs Competition
We were honored to host the Local Young Chef Rôtisseurs Competition where four local contenders from the Pittsburgh area demonstrated their culinary skills in a competitive environment at the American Academy of Culinary Arts (AACA) kitchens at PTC.