Associate of Applied Science in Culinary Arts
Kitchens Are Open, Class Sizes have been reduced, social distancing is in-place, live online classes when not on campus

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.

Culinary Arts at a Glance:

Program Description

Modern culinary trends are taught in terms of classical cooking techniques to provide students with a strong foundation of skills desired by today’s employers. Students can apply and expand on their education during two “real-world” externships.

Culinary Skills & Techniques:

The foundation for any professional chef, these concepts lay the groundwork for basic skills and techniques that will be applied throughout a career in culinary arts.

  • Mise en Place & Kitchen Organization
  • Cooking Methods & Principles
  • Baking & Pastry Fundamentals
  • Fabrication of Meat, Seafood, and Poultry
  • Applied Culinary Nutrition & Healthy Cooking

Advanced Culinary Arts:

While reinforcing the fundamentals of cooking, advanced courses provide students with the opportunity to explore their creativity and individuality.

  • Plating & Presentation Techniques
  • International Ingredients, Methods, & Cuisines
  • Garde Manger & Culinary Artistry
  • Advanced Baking and Pastry Arts
  • Recipe and Menu Development

Culinary Operations Management:

These courses provide insight on the role of management in ensuring a safe and profitable business, both in and out of the kitchen.

  • Kitchen Sanitation & Safety
  • Purchasing & Storeroom Management
  • Supervision for Food Service
  • Dining Room & Service Management

Click here to learn more about courses in our Culinary Arts program.

Possible Career Track

Upon completion, students with a Culinary Arts degree can seek employment in a variety of work settings including:

  • Restaurants
  • Hotels and Resorts
  • Cruise Liners
  • On- and Off-Premise Catering
  • Hospitals and Retirement Communities
  • Corporate Dining Services
  • Bake Shops/Pastry Shops
  • Schools and Universities

Program Requirements

Core Curriculum

42 semester credit hours

Course IDCourse NameCredits
CAA105Culinary Skills2
CAA110Culinary Techniques2
CAA115Kitchen Essentials3
CAA120Culinary Fundamentals2
CAA130Pantry Kitchen2
CAA140Introduction to A La Carte2
CAA150Baking and Pastry Fundamentals2
CAA200Meat Selection and Utilization2
CAA206Front-of-House Management4
CAA210Garde Manger2
CAA216A La Carte4
CAA230Advanced Baking and Pastry Arts2
CAA240International Cuisine2
CAA255Procurement and Food Service Cost Control3
CAA260Culinary Nutrition3
CAA270Supervision for Food Service3
CAA280Externship-CUL I-a1
CAA285Externship-CUL I-b1

Arts and Sciences

15 semester credit hours

Course IDCourse NameCredits
COM115Principles of Communication3
ENG110College Composition3
HUM205Culture and Diversity: Exploring the Humanities3
MTH120College Mathematics3
PSY105Introduction to Psychology3


3 semester credit hours

Course IDCourse NameCredits
CAA100Essentials for Success3

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 Serve-safe 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.

Program Guide
Blended Learning Program Option

New Blended Learning Program Option Overview

The new Culinary Institute of Virginia blended learning program pairs the best of online and in-seat course options to optimize hands-on instruction and flexibility of scheduling for students. Click the button below if you’d like to know more!

Learn More About Blended Learning!