IUP Culinary externship students with Chef Philippe Reynaud, executive director of Culinary Operations at Ocean Reef Club in Key Largo, Florida
“We are really career-driven and outcome-based compared to other schools. This is evident in the variety of training and externship opportunities offered to IUP students.”
Albert Wutsch, Certified Executive Chef, Certified Culinary Educator, Chef Instructor
The IUP Academy of Culinary Arts externship program is one of the best in the United States. We have a 100 percent externship placement record, and over 85 percent of our students are placed in four- and five-star and diamond properties for externship. When you’re an IUP ACA student, companies will come to you.
The American Club, Kohler, WI • Biltmore Estate, Asheville, NC • Hotel Hershey, Hershey, PA • Hollywood Casino, Grantville, PA • Annapolis Yacht Club, Annapolis, MD • Oglebay Resort and Conference Center, Wheeling, WV • The Duquesne Club, Pittsburgh, PA • Kiawah Island Golf Resort, SC • Ocean Reef Club, FL
For three weeks during the spring semester, executive chefs and human resource representatives travel to our campus to meet with culinary and baking students. These professionals devote a full day to IUP students presenting information about their properties, giving career advice, and interviewing students for externship positions.
For three weeks during the spring semester, interview with top companies right on campus (a few are pictured below), or work with our faculty externship coordinator to apply to one of many additional employers who hire IUP ACA externs and alumni.
Three-time host of the U.S. Open, the Pinehurst is home to AAA Four-Diamond dining and offers many opportunities for IUP culinary externs to gain valuable industry experience. Listen to what IUP ACA alumni have to say about working at Pinehurst.
This resort employs many IUP culinary alumni, including Kristin Butterworth, executive chef at Lautrec (one of only 25 restaurants in the world to hold both the Forbes Five-Star and AAA Five-Diamond awards simultaneously).
Executive Chef Andrew Roenbeck said he loves coming to IUPACA in Punxsutawney to recruit externs to work in this Waldorf Astoria resort’s 13 dining outlets. This is because some of the top performers on his culinary team have graduated from the culinary programs at IUP, including chef Adam Pile, executive chef at Lucca, a modern Mediterranean restaurant overlooking the Intracoastal Waterway on the Boca Raton Resort grounds.