On May 8, Indiana University of Pennsylvania’s Council of Trustees approved a proposal to shift IUP’s Academy of Culinary Arts and the Academy’s Baking and Pastry Arts programs from clock-hour to credit-bearing programs.
This approval allows students who successfully complete the Culinary Arts or the Baking and Pastry Arts program to receive an Associate in Applied Science (AAS) degree.
This new format begins with students enrolling for the fall 2025 semester.
In the clock-hour structure, students completed a 16-month program, choosing to focus on the culinary arts or specialize in the baking and pastry arts program. Students completed coursework at the Academy facilities in Punxsutawney for 12 months (three semesters: fall, spring, and summer) and spent an additional final semester at a paid externship. Students who successfully completed the Academy program earned a certificate but needed to complete an additional 12 credits to qualify for an AAS degree.
Starting in the fall, with today’s approval of the proposal to change to a credit-bearing program, students would study at the Academy for two years (two fall and two spring semesters), including an externship during the final semester. Students would not need additional coursework to earn the AAS degree.
The program will continue to hold full American Culinary Federation accreditation.
Since its founding in 1989, more than 4,200 students have studied at the Academy of Culinary Arts. Graduates of this program continue to be in high demand, working in four-star resorts and facilities, featured in national publications, and in nationally televised cooking competitions. The Baking and Pastry Arts program became a stand-alone program in 2019 to allow for additional growth in this program.
“The Academy of Culinary Arts, because of the quality of its instruction by its world-class chef instructors and the skill level of its graduates, has built a well-deserved international reputation for excellence,” IUP Provost and Vice President for Academic Affairs Lara Luetkehans said.
“This shift to a credit-based program will enhance the impact, the quality, and the rigor of both programs by transforming the program’s pace and structure to prioritize a more student-centered experience, creating a stronger program for students and growth opportunities for the Academy,” Provost Luetkehans said.
Part of the rationale for the proposal is the recognition that a traditional credit-based structure gives students more time to reflect on and apply what they are learning, which supports deeper skill development and academic growth; this balance also aligns with high-impact educational practices that enhance engagement and retention.
“As a credit-bearing program, we also eliminate the financial barriers to students who want or need an associate’s degree for their next career or academic goals,” she said. “In this new structure, there is no requirement for additional coursework, so there is no additional financial commitment, a significant advantage to students who need that AAS degree for employment, career advancement, or to use that degree to qualify for additional academic study and degrees,” she said. “In addition, in many cases, a credit-bearing program simplifies the process for securing financial aid.”
As a credit-bearing program, it also means that college credits can be applied for program completion, including by students in dual enrollment programs, expanding opportunities for students interested in the Academy programs.
Currently, students take classes from 8:00 a.m. to 4:30 p.m. Monday through Friday. In the proposed new structure, students will have a more traditional college experience, with distinct days for lectures and labs. This shift is designed to support deeper learning, personal growth, and academic success by allowing students more time to engage meaningfully with course material and practice skills at a professional level.
The proposal notes that this change “supports broader institutional goals by aligning with academic norms, facilitating credit transfer, and offering a schedule that encourages sustainable learning and work-life balance. This evolution is a crucial step toward fostering graduates who are not only well-prepared for the culinary industry but also holistically educated and adaptable.”
The proposal also recognizes that a credit-bearing model allows for greater flexibility in course design, facilitating a curriculum that can be broken into discrete courses with clear learning outcomes, enhancing the focus on both foundational skills and advanced techniques, ultimately improving program quality and depth.
Provost Luetkehans stressed that the proposal also addresses the issue of program sustainability and growth.
“A credit-bearing structure positions the culinary program as more adaptable to future educational trends, making it easier to adjust curriculum or course structures based on industry needs and academic innovations,” the proposal said. “It may also improve retention and completion rates, as students have the flexibility to progress at a more manageable pace.”
A number of positive implications for collaboration also are identified in the proposal, including better and more seamless alignment with academic departments throughout the university, which can provide more opportunities for interdisciplinary courses, joint programs, or bachelor’s degrees that complement the Academy program, including in hospitality management, business, nutrition, or food science.
“This is an exciting opportunity for the Academy of Culinary Arts,” Provost Luetkehans said. “This provides new and meaningful advantages for our students and makes earning the AAS degree much more affordable and streamlined. It also enhances IUP’s position as an innovative institution and its reputation in the culinary arts, and can lead to new students, collaborations, partnerships, and funding opportunities,” she said.
IUP’s Academy of Culinary Arts is in the midst of a $22-million long-range building plan that will house the Academy in new or renovated buildings in downtown Punxsutawney adjacent to the Academy’s Fairman Centre along West Mahoning Street. The Fairman Centre includes classrooms and teaching kitchens currently in use by Academy faculty and students. Students also complete coursework in the Academy’s Gilpin Street facility.
The Fairman Centre, dedicated in 2009, repurposes the former J.B. Eberhart Building in downtown Punxsutawney with classrooms and teaching kitchens for the Academy. It was made possible through a $1.9-million gift from the Alan and Roy Fairman families and is named in honor of IUP Council of Trustees Secretary Joyce Fairman’s late husband, Alan Fairman, and her father-in-law, the late Roy Fairman.
The Academy of Culinary Arts was approved in March 2022 by the IUP Council of Trustees. In February 2024, the State System of Higher Education Board of Governors approved a 2023–24 capital allocations budget that included $17.1 million for the Academy of Culinary Arts.
IUP previously received $2 million in demolition funds and $2.9 million from the State System of Higher Education capital allocations budget for the project. The 2025–26 State System of Higher Education capital allocations budget has a projected $2 million for furnishings and equipment.
The project has received $2.25 million from the Pennsylvania Redevelopment Assistance Capital Program, $500,000 from the federal fiscal year appropriations bill, $650,000 in gifts in kind, $450,000 in corporate and foundation gifts, and individual gifts of $260,000.