Overview
This program is designed to teach students the ins and outs of the food service industry, including professional work ethic for the field, nutritional standards of foods, basic knowledge of food principals and so much more. This program offers four concentrations: Culinary Arts, Hospitality and Tourism, Nutrition & Dietetic Technology and Pastry and Baking Arts.
PROGRAM CONTACT: CULINARY ARTS
Natalie Feltz
Associate Professor / Program Coordinator, Food Service Management
PROGRAM CONTACT: NUTRITION
Pamela Hamilton
Senior Professor / Program Coordinator, Nutrition and Dietetic Technology
PROGRAM CONTACT: PASTRY AND BAKING
Allison McCue
Instructor / Program Coordinator, Pastry and Baking
All FOSM programs offer a high instructor to student ratio that includes hands-on training with ACF certified chefs.
Culinary Arts was rated in the Top 5 nationally by Best Choice Schools and number four nationally by Best Value Schools.
The Nutrition and Dietetic concentration is the first in West Virginia granted candidacy for accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).
The Hospitality and Tourism concentration has an articulation agreement with West Virginia University for graduates to receive their baccalaureate degree in their Hospitality and Tourism Management program.
Career Opportunites
With a degree in one of our Food Service Management program concentrations, students can begin an exciting career in a variety of fields, including:
- Lead Line Cook
- Kitchen Supervisor
- Pastry Chef
Course Catalog
To see a model schedule for this program, please see our academic catalog.
Certificate
This program offers certificates (CAS) in
Admission
Pierpont is an open enrollment institution. Only a standard Pierpont application is needed for this program.