The hospitality industry is going through a fundamental change that has created demand for a new kind of culinary professional. More and more, consumers are using nutrition as a basis for their buying decisions at everyday eateries such as restaurants and hotels. At the same time, those consumers are demanding more appealing meals from institutions such as hospitals, retirement communities, and schools. Simply put, healthy food is expected to taste great, and great tasting food is expected to be healthy.
Culinary Institute of Virginia’s Associate of Applied Science Degree in Culinary Arts and Applied Nutrition can help you develop the specialized skills needed by employers across the hospitality and healthcare industries. While developing fundamental culinary skills through hands-on time in our professional kitchens, you will study the science behind culinary nutrition and dietary management. In 15 months, you can be prepared for a career in the emerging market of healthy hospitality!
Students will merge classic culinary technique with nutrition science to develop the specialized knowledge necessary to serve health-conscious consumers. The Culinary Arts and Applied Nutrition curriculum includes a real world externship that allows students to apply learned skills and gain valuable experience.
CULINARY SKILLS AND TECHNIQUES:
These foundational courses cover basic skills and techniques used by professional chefs in any food service environment:
Mise en Place and Kitchen Organization
Cooking Methods and Principles
Baking and Pastry Fundamentals
Fabrication of Meat, Seafood, and Poultry
Plating and Presentation Techniques
NUTRITION AND DIETARY MANAGEMENT:
Human nutrition is explored from the perspective of culinary arts. These courses focus on preservation of taste, flavor, and presentation when preparing healthful food:
Dietary Conditions and Therapies
Nutrition Analysis and Recipe Modification
Alternative Cooking and Baking Techniques
Menu Planning and Development
Ingredient Integrity and Sourcing
CULINARY OPERATIONS MANAGEMENT:
Throughout the program, students study management’s role in creating a safe, compliant, and efficient operation. Emphasis is placed on quality control measures that are crucial when serving specialized diets and /or high risk populations:
Kitchen Sanitation and Safety
Management of Patient Service and Etiquette
HACCP Planning and Production
Purchasing and Storeroom Management
Possible Career Track
Prepare yourself for a culinary career focused on nutrition, wellness, and dietary management. Work alongside chef instructors & nutrition professionals as you develop culinary skills through a modern, healthful approach.
Upon completion, graduates with an Associates of Applied Science in Culinary Arts and Applied Nutrition could possibly pursue a career in the following areas:
The Culinary Arts and Applied Nutrition program is designed to educate and train culinarians to compete for employment in food service operations that specialize in nutrition-based menus and specialized diets. Graduates of the program are expected to:
Apply sound judgment and ethical practices in the professional food service environment.
Apply ServSafe standards to insure a safe and secure workplace.
Apply learned culinary technical and analytical skills.
Communicate effectively to various audiences.
Practice continuous improvement in culinary arts and dietetics.
Collaborate effectively with team members to achieve success.
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!