REGISTER NOW for Summer Courses
Multiple Start Dates:
May 21 | June 11 | July 2
Learn, grow and succeed at Bucks! With modern facilities on beautiful campuses, coupled with passionate teachers who promote individualized learning, it’s no wonder that 95% of Bucks students would recommend us to friends and family! Start SMART at Bucks and begin your journey towards a better future! Apply now or request more information, personalized just for you.
Glide through the halls of historic Tyler Hall or take a gander inside our NEW state-of-the-art Science Center. Explore our three locations and get a feel for life on campus, all from the comfort of your own home! If you like what you see, we invite you to schedule a tour and explore Bucks firsthand.
Workers skilled in industrial maintenance are in high demand. Job placement rate of over 90%, average starting salary $17/hour.
Training is FREE to those who qualify and individual job placement assistance is given to those who complete the program.
Classes begin June 18, 2018
Attend an Information Session
Monday, April 30 | 1:00pm | Lower Bucks Campus Atrium
Monday, May 7 | 1:00pm | Upper Bucks Campus
Call Now to Apply!
To register, or for more information, contact Bridget Hughes at 267-685-4884 or Bridget.Hughes@bucks.edu.
Already working in the restaurant business and interested in the creative arts, Lowing also signed on as a part-time art major. “I think at 18 years old, it’s the time to discover who you are and who you want to be. If you have an area that you are interested in as a discipline as a whole, you should start to explore that. For me that was the creative, the artistic,” Lowing said.
“A great influencer for me was Chef Earl Arrowood as a mentor and as my professor. Like any discipline, there are a range of possibilities. He’s really good at sharing the vision of what’s possible. He provided a lot of practical experience in a way that me and my classmates could understand.”
Lowing believes his professional successes have come from both hard work and discipline. He said, “One challenge that has followed my entire career is sculpture. Ten million pounds of ice and 20 years later, I am still practicing that skill that I learned in a class under Chef Arrowood.”