Culinary Arts, Associate of Applied Science

Program Overview

The School of Culinary Arts, Culinary Institute of Virginia, educational program prepares students for success in the competitive field of food service. In less than 15 months, a student can earn an Associate of Applied Science Degree in Culinary Arts.

• Standards-Based, Hands-on Training
• Emphasis on professional culinary skills
• Student Externships throughout the Program to Build Your Experience and Resume
• Convenient year-round scheduling
• Demand for qualified foodservice personnel can be global – there are no geographic boundaries!

Students are prepared for entry level positions in the food service industry. Depending on the students’ work ethic, experience and dependability the graduate may work as a cook, pantry cook, banquet cook, line cook or sous chef.

Program Outcomes

Students will learn to apply a variety of cooking techniques to foods, good kitchen skills such as sanitation, food safety, and mise en place and the correct use of professional cutlery and kitchen equipment. Students will learn to plan menus and use both American and International influenced recipes to produce a variety of dishes, including soups, salads, appetizers, entrees, breads, and pastries. Students will be able to demonstrate the attributes of a good cook including stamina, dexterity, hand-eye coordination, timing, and the ability to work well with others. Students learn restaurant management skills and proper ways to serve food to restaurant patrons. In order to manage the food preparation environment and collaborate with other food service professionals, each student will develop their oral and written communication skills.

For additional information about the program outcomes, please see the Student Consumer Information (link to: http://www.ecpi.edu/culinary/program/culinary-arts-associate-degree/ ) which provides additional information on the future careers, success, cost, and financing for this program. For information on the University Completion and Graduation Rates, please see Information About the University on the ECPI website (link to: http://www.ecpi.edu/services/about-ecpi-university/ )

About Culinary Arts

A career in the Culinary Arts allows you to use your creative skills in creating, preparing, and serving food that your customers will enjoy. You will plan menus combining flavor profiles in ways that make memorable meals, and you will efficiently prepare and serve delicious foods made from your recipes. You will maintain a safe, clean kitchen area, and you will be able to manage the dining room to ensure your customers’ satisfaction with their entire dining experience.

Working in a food service position is physically very demanding. Long periods of standing, lifting heavy objects and long periods between breaks are not uncommon in the industry. Hepatitis A vaccination may be required.

Background checks, drug screening and/or security clearances may be requirements for employment depending on the food service outlet.

Students are prepared for entry level positions in the food service industry. Depending on the student’s work ethic, experience, and dependability, the graduate may work as a cook, pantry cook, banquet cook, line cook, or sous chef.

Recommended Certifications

Students may obtain ServSafe and National Restaurant Association Educational Foundation (NRAEF) certifications as a result of their studies. The Culinary Institute of Virginia is accredited by the American Culinary Federation. Upon completion of the program, students may apply for initial certification of Certified Culinarian.

Program Outline

To receive the Associate of Applied Science in Culinary Arts, the student must earn 60 semester credit hours. The program requires a minimum of 4-5 semesters or 15 months of instruction.

Program Requirements

Core Curriculum

42 semester credit hours

Arts and Sciences

15 semester credit hours

Self Integration

3 semester credit hours