Associate of Applied Science in Culinary Arts
- 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. As more and more people opt for the convenience of letting others do the cooking, the need for food service professionals, according to the U.S. Department of Labor, is expected to increase over the next decade.*
Culinary Institute of Virginia offers a year-round schedule, so you can earn an Associate of Applied Science Degree in Culinary Arts in just 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:
*Bureau of Labor Statistics, Occupational Outlook Handbook, 2010-11 Edition (Chefs, Head Cooks, and Food Preparation and Serving Supervisors)
- 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
- Supervision for Food Service
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:
- Hotels and Resorts
- Cruise Liners
- On- and Off-Premise Catering
- Hospitals and Retirement Communities
- Corporate Dining Services
- Bake Shops/Pastry Shops
- Schools and Universities
42 semester credit hours
Course ID Course Name Credits CAA105 Culinary Skills 2 CAA110 Culinary Techniques 2 CAA115 Kitchen Essentials 3 CAA120 Culinary Fundamentals 2 CAA130 Pantry Kitchen 2 CAA140 Introduction to A La Carte 2 CAA150 Baking and Pastry Fundamentals 2 CAA200 Meat Selection and Utilization 2 CAA206 Front-of-House Management 4 CAA210 Garde Manger 2 CAA216 A La Carte 4 CAA230 Advanced Baking and Pastry Arts 2 CAA240 International Cuisine 2 CAA255 Procurement and Food Service Cost Control 3 CAA260 Culinary Nutrition 3 CAA270 Supervision for Food Service 3 CAA280 Externship-CUL I-a 1 CAA285 Externship-CUL I-b 1
Arts and Sciences
15 semester credit hours
Course ID Course Name Credits COM115 Principles of Communication 3 ENG110 College Composition 3 HUM205 Culture and Diversity 3 MTH120 College Mathematics 3 PSY105 Introduction to Psychology 3
3 semester credit hours
Course ID Course Name Credits CAA100 Essentials for Success 3
- Possible 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 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. Upon successful completion of this degree program, graduates will be able to:
- Apply sound judgment and ethical practices in the culinary environment
- Apply Serve-safe standards to insure a safe and secure foodservice outlet
- Apply technical and analytical skills as they relate to foodservice
- 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.