Culinary Arts Associate Degree

Culinary Arts

Culinary Degree
Culinary Arts
A.A.S. in 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.

*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 graduation, graduates with an Associate of Applied Science Degree in Culinary Arts 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

Curriculum

Program Requirements

Core Curriculum

42 semester credit hours

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

CAA205

 

Front-of-House Management

3

CAA210

 

Garde Manger

2

CAA215

 

A La Carte

3

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

CAA290

 

Externship-CUL I-c

1

CAA295

 

Externship-CUL I-d

1

Arts and Sciences

15 semester credit hours

COM115

 

Principles of Communication

3

ENG110

 

College Composition

3

HUM205

 

Culture and Diversity

3

MTH120

 

College Mathematics

3

PSY105

 

Introduction to Psychology

3

Self-Integration

3 semester credit hours

CAA100

 

Essentials for Success

3

Program 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

For more information about our graduation rates, the median debt of students who have completed the program, and other important information, please click here.