Prices ranging from $5,399 - $9,999
Dates & Prices
- 3 Weeks7/1 - 7/21$5,399Residential Program Session #1
- 3 Weeks7/22 - 8/11$5,399Residential Program Session #2
- 6 Weeks7/1 - 8/11$9,999Residential Program
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).
Culinary Institute at UPenn - Curriculum & Courses
Culinary Institute Curriculum
- 3-Week Session #1 (Savory Cuisine): July 1-July 21, 2012
- 3-Week Session #2 (The Art of Baking): July 22-August 11, 2012
- 6-Week Session: July 1-August 11, 2012
Utilizing instruction by the professional chefs from Bon Appetit at the University of Pennsylvania, this hands-on, one-of-a-kind culinary program emphasizes the total culinary experience, including preparation, low-impact farming, restaurant management, and cooking at a fully-equipped professional kitchen at the University of Pennsylvania. Bon Appetit is an onsite restaurant organization offering full food-service management to corporations such as Yahoo, eBay and DreamWorks Studio; universities such as PENN; 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.
Both sessions will 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. Additionally, the first 3-week session will focus on savory culinary preparation from around the world. The second 3-week session will focus on baking production including breads, cookies, chocolate, cake and decoration, and puff pastry. All recipes will include preparation options designed to improve healthy dining.
This program is open to motivated high-school students who are interested in cooking and the culinary arts and meets Monday-Friday for approximately 4-6 hours per day. It features a combination of demonstration, culinary training, lecture and field studies (farm, market and restaurant visits). Student chefs and two Bon Appetit chefs share PENN’s professional kitchen Monday-Thursday for daily preparation and cooking. In addition to hands-on training, students will also attend seminars on nutrition, sustainability and farm-to-fork, local food cultivation/purchase. The Dedicated Nutrition Sessions will include such topics as “Food for Fuel, Function and Fitness”, “Portion Distortion”, and “Media and Peer Smarts”. Fridays are spent on full-day visits to farms, food processing plants and notable restaurants in the Philadelphia area.
Students will create food that is alive with flavor and nutrition, prepared from scratch using authentic ingredients and do this in a socially-responsible manner for the well-being of themselves, their community and environment. The Bon Appetit philosophy recognizes the great power and importance of food. Food preparation and dining helps to create a sense of community and comfort.
Culinary Institute Syllabus
Expanding knowledge obtained through this program will enable student’s growth through understanding the value of local food sources and the added nutritional value of fresh ingredients and scratch cooking opposed to processed foods. The hands on culinary training will enforce organizational skills, task efficiency, and responsibility for self and others in the work environment.
1. Kitchen Safety and Sanitation
Students will learn the importance and responsibility of proper food handling and kitchen safety. Areas covered are cross contamination, food born illness prevention, proper equipment handling, and proper kitchen work conduct.
2. Healthful Foods
A wholesome meal starts with quality ingredients. Eating well means consuming a variety of healthful foods in proper portions. Students are given the educational tools to indentify and select healthful foods to prepare. Artificial hormones, non - therapeutic antibiotics, diets of farm animals, organic vs. natural labels, and wild caught vs. farm raised seafood are defined. Moderate portions of whole grains and lean protein with plenty of vegetables and/or fruits all prepared with minimal amounts of healthy fat are focused.
3. Sustainability
Food sustainability is recognition of our impact via our ingredient choices on our planet’s ecology and environment. Upholding integrity of our food and food sources with out compromising our air, water, or soil resources is an important choice in today’s food consumer market. Monterey Bay seafood standards, low carbon diets, and benifits of local farming are discussed.
4. Culinary Basics
Students are given an introduction into basic skills, techniques, concepts, and theory in culinary production. Students are taught proper knife skills and handling.
5. International Cuisine
After learning the basics students will be combining learned skills and theory to produce regional food from around the world. Each region selected has left their own culinary fingerprint in today’s modern cuisine. Italian, Asian, African, and Native American cuisine exemplify the nutritional and sustainable food values we cherish to provide well being for us, animals, and our planet.
6. Baking
Students are taught the fundamental skills used in pastry shops. Baking theory is taught and applied to quick breads, yeast breads, cookies and preparing chocolates.
7. Etiquette Dinner
The Etiquette Dinner series at the University of Pennsylvania by Bon Appétit is proud to offer a fantastic evening of learning the proper way to dine in a formal atmosphere! The dinner will offer a four course meal prepared in part by your peers. Sit back and enjoy the fruits of your labor, break bread with new friends and have a great time learning in the process.
Students Dress Code – All students must adhere to the proper kitchen dress regulations each day of class. A student will not be permitted into class who is in violation of the dress code.
- Cook Shirts that are provided must be worn during class each day
- No sandals, flip flops, heels, ballet style flats, or opened toed shoes. Comfortable closed toed shoes only
- Long hair must be pulled back and worn off of the shoulders. All students must wear the chef hat provided.
- No rings, long necklaces, or dangle / hoop earrings, stud piercings only
- No long sleeves
- No shorts, skirts, or dresses*
- No fake nails or nail polish
*Religious restrictions are honored, please inform staff upon registration.
Allergies – Please inform staff upon registration if student has any food allergies. We will accommodate restrictions for student’s safety.