Culinary Arts

The Culinary Arts program at Adams County Technical Institute offers a dynamic experience into all facets of the restaurant and hospitality industry. From the start, students are immersed in the culinary experience by learning industry-level skills that mirror culinary school standards. Everything from knife skills, soups, stock and sauces to meat fabrication and nutritional cooking is covered. Interested in baking and pastry? We have you covered with exposure to quick breads, yeast breads, buttercream cakes, and plated desserts.

The overall experience is achieved by utilizing our state-of-the-art commercial kitchen, which is outfitted with the exact same equipment that is used in the industry. Students can also earn nationally recognized certifications including the ServSafe Managers Sanitation Certificate. The menu design unit gives students a unique opportunity to develop their own themed restaurant which culminates in a student lead menu which is open to the public.

Industry Certifications

Postsecondary Connections

Local Articulation Agreements

Harrisburg Area Community College

  • CULI133 Culinary Arts 1 – 5 credits
  • CULI113 Sanitation and Safety – 2 credits
  • HTMT125 Dining Room Management – 3 credits

The Restaurant School at Walnut Hill College

  • CAA1100 Introduction to Culinary Arts – 3 credits
  • CAA1105 Culinary for Hospitality Professions – 1.5 credits
  • SCI1110 Sanitation – 2 credits

Statewide Articulation AgreementSOAR

  • Details at
  • Step 1: Select Program of Study – select Institutional Food Workers 12.0508
  • Step2: Select Your Graduation Year – choose your graduation year
  • Click Search


Chef Jeremy Schaffner

[email protected]

Office: 717-398-3178 Ext. 302

Adams County Technical Institute

1126 Old Harrisburg Road

Gettysburg, PA 17325

Culinary Arts at ACTI

Learn how the Culinary Arts program at ACTI prepares students for successful careers in food services.

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Units of Study

Junior Year

  • Introduction to the hospitality industry (kitchen brigade system & career exploration)
  • ServSafe manager’s sanitation course
  • Food math
  • Safety orientation & signoff
  • Kitchen and cooking equipment orientation
  • Knives and knife skills
  • Mise en place
  • Stocks
  • Sauces
  • Soups
  • Starches: potatoes; rice; pasta id and cookery
  • Vegetable & fruit ID and cookery
  • Introduction to cooking methods
  • Dry cooking
    • Saute & variation
    • Pan-fry
    • Deep-fry
    • Grill
    • Broil
    • Bake/roast
  • Wet cooking
    • Poach
    • Simmer
    • Steam-en papillote
  • Combination
    • Stew
    • Braise
  • Introduction to baking
    • Quick breads
    • Yeast breads
    • Cookies
    • Pies
    • Buttercream cakes

CA – 2 Senior Year

  • Garde Manger

    • Curing  
    • Brining
    • Smoking
    • Confit
    • Salads, cold soups, permanent and temporary emulsions
    • Breakfast cookery
    • Sausage / forcemeat production
    • Terrines and pates
    • Hors d’oeurves / canapes and garde manger project
    • Menu design and planning utilizing garde manger production for OAC dinner
    • Menu design
    • Group project (in class) critique and improve menus
    • Group project (in class) “menu engineering” cut menus in half
    • How to cost menus
    • How to create an opening menu
    • Create a food order


    • Setting up a buffet
    • Setting up tables
    • Taking orders & service
    • Group role playing
    • Napkin folds
    • Using iPads


    Wine & beer in cooking and food service

    Baking and pastry

    • Quick breads and yeast breads
    • Plated desserts & sauces
    • Cakes & cake competition