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Indiana University of PennsylvaniaAcademy of Culinary ArtsPunxsutawney, USA 
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The IUP Academy of Culinary Arts offers accelerated university programs in Culinary Arts and Baking and Pastry Arts. Graduates have the option of continuing into IUP’s Hospitality, Nutrition or Dietetics BS degree programs with up to 42 credits of advanced standing. All programs are accredited by the American Culinary Federation and all chef instructors are ACF certified culinary educators with extensive industry experience. Students participate in paid externships at 4 and 5 star restaurants and resorts across the U.S. International study tours and externships are also available. Background Data
Schedule & Fees All programs start in the Fall semester. Tuition is $6,606 per semester. There is no charge for the externship semester. A one-time supply package fee of $1,500 covers all books, uniforms and the knife kit. On-campus suite-style housing ranges from $2439 to $3098 per semester. Meal plans range from $952 to $1112 per semester. There is also a wide choice of off-campus housing available. Facilities A 13,000-square-foot Kitchen Lab facility is dedicated exclusively to culinary education and includes the following instructional kitchens and classrooms: Bake Shop, Hot Foods Kitchen, Garde-Manger Kitchen, A La Carte Kitchen, Fabrication Kitchen/Receiving Area, Demonstration Kitchen, Lecture Rooms and Summer Dining Room. The campus also includes the Living and Learning Center that houses computer labs, multimedia classrooms, a library, bookstore, fitness center, dining facility and on-campus suites. Opening Fall 2009, The Fairman Centre will feature a media demonstration theatre, two state-of-the-art culinary teaching kitchens, additional multimedia classrooms and more on-campus residences.
Admission Requirements On-line or paper application, $35 Application Fee, Official copies of high school transcript, Official copies of post-secondary transcript (if applicable) and campus visit. SAT/ACT is preferred but not required. Faculty 10 Full-time faculty, 1 Part-time faculty. All chef instructors are certified culinary educators by the ACF and all are ACF certified in their specialties. All chef instructors have extensive industry experience. Student-to-faculty ratio is 14:1. Interships & Externships The final semester is a paid externship. Externships are available all over the U.S. and in Switzerland. On average, 85% of each class chooses to complete their externships 4 or 5 star properties. The annual Academy sponsor fair brings 4 and 5 star properties and major food service companies to campus to recruit students for externships. Special Courses & Features
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