Tuition includes: Term fees, academic and enrichment program, use of facilities, housing, 3 meals daily while on campus (2 meals on weekends), recreation access (16 years of age or older only), chef hat, embroidered chefs coat, gloves, recipe book, activities, trips and excursions per catalog
Not included: Airfare, airport transfers (Available for $40 each way), books and classroom materials, course supplements, meals eaten off campus, medical expenses, laundry, souvenirs, and personal spending money ($100-$150 per week suggested).
Utilizing instruction by the professional chefs from Bon Appetit Management Company at the University of Pennsylvania, this four-week, one-of-a-kind summer culinary program emphasizes the total culinary experience, including hands-on training and preparation, low-impact farming, restaurant management, and cooking in a fully-equipped professional kitchen at the University of Pennsylvania.
The first 2 weeks of the program will focus on savory culinary preparation from around the world. The second 2 weeks will focus on baking production including breads, cookies, chocolate, cake and decoration, and puff pastries. All recipes will include preparation options designed to improve healthy dining.
The Culinary Institute will also allow students the opportunity to learn about restaurant management, etiquette and catering, from professionals in their industries, and participate in a testing lab that will exemplify quality difference, in flavor as well as nutrition, from fresh, frozen & canned/prepared food items.
Bon Appetit Management Company is an on-site restaurant organization offering full food-service management to corporations such as Yahoo, eBay and DreamWorks Studio; universities such as the University of Pennsylvania; and specialty restaurants at the Getty Center in Los Angeles and the Art Institute of Chicago. They are committed to sustainable fresh-food cooking, using local ingredients at all their 400 cafés/restaurants throughout the USA. This intensive program aims to bring students closer to culinary expertise and foster a commitment to socially-responsible practices.