# Culinary Arts **Institution:** Culinary Institute Of Virginia of ECPI University **College:** Culinary Arts **Sub-Program:** Culinary Arts **Degree:** Associate of Applied Science in Culinary Arts **Canonical URL:** https://www.ecpi.edu/college-of-culinary-arts/programs/culinary-arts **Last Updated:** 2026-09-25T15:34:30+00:00 ## Culinary Arts Overview Learn to prepare meals that keep customers coming back! All over the world, culinary professionals are behind the scenes preparing every meal we purchase. Culinary Institute of Virginia offers a year-round schedule, so you could earn an Associate of Applied Science Degree in Culinary Arts in as little as 15 months. Working alongside professional chef instructors in a hands-on environment, your course work will evolve from basic culinary techniques to advanced à la carte food preparation. From orientation to graduation, emphasis is placed on the business aspects of operating a profitable kitchen, better preparing you for leadership opportunities. - **15 Months Associate's Degree** — 60 Credit Hours - **5 week terms** — 1 - 2 Courses Per Term ### Possible Career Paths Graduates of this program pursue many different career paths. Some of the most common are: - **Restaurants** A Culinary Arts degree could prepare you for a rewarding career in restaurants, where you can build skills in cooking, kitchen operations, menu development, and delivering exceptional dining experiences. - **On and Off-Premise Catering** Prepare yourself for opportunities in catering, where you could apply your skills in food preparation, event planning, menu coordination, and delivering high-quality service for special events and gatherings. - **Hotels & Resorts** A career in Hotels & Resorts focuses on managing guest experiences, hospitality operations, lodging services, and tourism-related activities in hotels, resorts, and vacation destinations. ## Program Structure and Learning Formats ### Locations - [Norfolk, VA](https://www.ecpi.edu/college-of-culinary-arts/locations/norfolk-va) - [Virginia Beach, VA](https://www.ecpi.edu/college-of-culinary-arts/locations/virginia-beach-va) - [Richmond, VA](https://www.ecpi.edu/college-of-culinary-arts/locations/richmond-va-glen-allen) ## **Culinary Arts Curriculum** Associate of Applied Science in Culinary Arts ### Featured Courses - **Culinary Skills** — CAA101 This course serves as an introduction to the operations of a commercial kitchen. Topics covered are equipment identification, precision knife cuts, basic stock production and dry and moist heat cooking methods. - **Garde Manger** — CAA210 Topics include canapés, hors d' oeuvres, pates, terrines, galantines, mousseline, sushi and the modeling and carving of buffet display pieces. ### Program Requirements 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 semesters, which is equivalent to 15 months or 60 weeks of instruction. The program requirements are as follows: #### Core Courses 42 semester credit hours **Fulfill ALL of the following requirements:** **Complete ALL of the following Courses:** | Course ID | Course Name | Credit Hours | |---|---|---| | [CAA101](https://www.ecpi.edu/course/CAA101 "View CAA101") | [Culinary Skills](https://www.ecpi.edu/course/CAA101 "View CAA101") | 2 | | [CAA111](https://www.ecpi.edu/course/CAA111 "View CAA111") | [Culinary Techniques](https://www.ecpi.edu/course/CAA111 "View CAA111") | 2 | | [CAA115](https://www.ecpi.edu/course/CAA115 "View CAA115") | [Kitchen Essentials](https://www.ecpi.edu/course/CAA115 "View CAA115") | 3 | | [CAA117](https://www.ecpi.edu/course/CAA117 "View CAA117") | [Basics of Dining Service](https://www.ecpi.edu/course/CAA117 "View CAA117") | 2 | | [CAA121](https://www.ecpi.edu/course/CAA121 "View CAA121") | [Culinary Fundamentals](https://www.ecpi.edu/course/CAA121 "View CAA121") | 2 | | [CAA140](https://www.ecpi.edu/course/CAA140 "View CAA140") | [Introduction to a La Carte](https://www.ecpi.edu/course/CAA140 "View CAA140") | 2 | | [CAA150](https://www.ecpi.edu/course/CAA150 "View CAA150") | [Baking and Pastry Fundamentals](https://www.ecpi.edu/course/CAA150 "View CAA150") | 2 | | [CAA200](https://www.ecpi.edu/course/CAA200 "View CAA200") | [Meat Selection and Utilization](https://www.ecpi.edu/course/CAA200 "View CAA200") | 2 | | [CAA207](https://www.ecpi.edu/course/CAA207 "View CAA207") | [Advanced Dining Room](https://www.ecpi.edu/course/CAA207 "View CAA207") | 2 | | [CAA210](https://www.ecpi.edu/course/CAA210 "View CAA210") | [Garde Manger](https://www.ecpi.edu/course/CAA210 "View CAA210") | 2 | | [CAA216](https://www.ecpi.edu/course/CAA216 "View CAA216") | [A La Carte](https://www.ecpi.edu/course/CAA216 "View CAA216") | 4 | | [CAA230](https://www.ecpi.edu/course/CAA230 "View CAA230") | [Advanced Baking and Pastry Arts](https://www.ecpi.edu/course/CAA230 "View CAA230") | 2 | | [CAA240](https://www.ecpi.edu/course/CAA240 "View CAA240") | [International Cuisine](https://www.ecpi.edu/course/CAA240 "View CAA240") | 2 | | [CAA255](https://www.ecpi.edu/course/CAA255 "View CAA255") | [Procurement and Food Service Cost Control](https://www.ecpi.edu/course/CAA255 "View CAA255") | 3 | | [CAA260](https://www.ecpi.edu/course/CAA260 "View CAA260") | [Culinary Nutrition](https://www.ecpi.edu/course/CAA260 "View CAA260") | 3 | | [CAA270](https://www.ecpi.edu/course/CAA270 "View CAA270") | [Supervision for Food Service](https://www.ecpi.edu/course/CAA270 "View CAA270") | 3 | | [CAA280](https://www.ecpi.edu/course/CAA280 "View CAA280") | [Externship-CUL I-a](https://www.ecpi.edu/course/CAA280 "View CAA280") | 1 | | [CAA285](https://www.ecpi.edu/course/CAA285 "View CAA285") | [Externship-CUL I-b](https://www.ecpi.edu/course/CAA285 "View CAA285") | 1 | AND **Complete ANY of the following Courses:** | Course ID | Course Name | Credit Hours | |---|---|---| | [CAA130](https://www.ecpi.edu/course/CAA130 "View CAA130") | [Pantry Kitchen](https://www.ecpi.edu/course/CAA130 "View CAA130") | 2 | | [CAA145](https://www.ecpi.edu/course/CAA145 "View CAA145") | [Retail Production](https://www.ecpi.edu/course/CAA145 "View CAA145") | 2 | #### Arts and Sciences Courses\* 15 semester credit hours **Complete ALL of the following Courses:** **\*For allowable substitutions of arts and sciences courses, see the Arts & Sciences Department page.** | Course ID | Course Name | Credit Hours | |---|---|---| | [COM115](https://www.ecpi.edu/course/COM115 "View COM115") | [Principles of Communication](https://www.ecpi.edu/course/COM115 "View COM115") | 3 | | [ENG110](https://www.ecpi.edu/course/ENG110 "View ENG110") | [College Composition](https://www.ecpi.edu/course/ENG110 "View ENG110") | 3 | | [HUM205](https://www.ecpi.edu/course/HUM205 "View HUM205") | [Culture, Thought, and the Human Experience](https://www.ecpi.edu/course/HUM205 "View HUM205") | 3 | | [MTH120](https://www.ecpi.edu/course/MTH120 "View MTH120") | [College Mathematics](https://www.ecpi.edu/course/MTH120 "View MTH120") | 3 | | [PSY105](https://www.ecpi.edu/course/PSY105 "View PSY105") | [Introduction to Psychology](https://www.ecpi.edu/course/PSY105 "View PSY105") | 3 | #### Self-Integration Courses 3 semester credit hours **Complete ALL of the following Courses:** | Course ID | Course Name | Credit Hours | |---|---|---| | [CAA100](https://www.ecpi.edu/course/CAA100 "View CAA100") | [Essentials for Success](https://www.ecpi.edu/course/CAA100 "View CAA100") | 3 | ## Culinary Arts Outcomes The objective of the Culinary Arts Degree program is to educate and train prospective culinarians with the knowledge, skills, and abilities necessary to compete for employment in the culinary arts field. 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 are taught 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 is expected to develop their oral and written communication skills. Upon successful completion of this degree program, graduates are expected to: - Apply sound judgment and ethical practices in the culinary environment. - Apply ServSafe standards to insure a safe and secure food service outlet. - Apply technical and analytical skills as they relate to food service. - Communicate effectively to various audiences. - Practice continuous improvement in the Culinary Arts. - Collaborate effectively with team members to achieve success. The AAS Culinary Arts degree program at the Norfolk Campus of the Culinary Institute of Virginia of ECPI University is accredited by the American Culinary Federation Education Foundation (ACFEF). ACFEF requires assessment outcomes data to be available for all accredited programs, which can be found by clicking [here.](https://www.ecpi.edu/sites/default/files/2026-03/ECPI-University-CIV-Assessment-Student-Measures-Data-March-2026.pdf) ## Accrediting Commission of the American Culinary Federation Education Foundation The AAS in Culinary Arts degree is accredited by the Accrediting Commission of the American Culinary Federation Education Foundation (ACF) at the following ECPI University locations in Virginia: Norfolk. This is a programmatic accreditation by ACF, a specialized accreditation agency for postsecondary educational programs in culinary arts and baking and pastry arts. For more information, visit www.acfchefs.org. Full accreditation details: [Culinary Institute Of Virginia Accreditation](https://www.ecpi.edu/accreditation).