Culinary
Arts
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. 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:
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.
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
| Course ID | Course Name | Credits |
|---|---|---|
| CAA101 | Culinary Skills | 2 |
| CAA111 | Culinary Techniques | 2 |
| CAA115 | Kitchen Essentials | 3 |
| CAA117 | Basics of Dining Service | 2 |
| CAA121 | Culinary Fundamentals | 2 |
| CAA140 | Introduction to A La Carte | 2 |
| CAA145 | Retail Production | 2 |
| CAA150 | Baking and Pastry Fundamentals | 2 |
| CAA200 | Meat Selection and Utilization | 2 |
| CAA207 | Advanced Dining Room | 2 |
| 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 |
| Course ID | Course Name | Credits |
|---|---|---|
| COM115 | Principles of Communication | 3 |
| ENG110 | College Composition | 3 |
| HUM205 | Culture and Diversity: Exploring the Humanities | 3 |
| MTH120 | College Mathematics | 3 |
| PSY105 | Introduction to Psychology | 3 |
| Course ID | Course Name | Credits |
|---|---|---|
| CAA100 | Essentials for Success | 3 |
Visit the ECPI University Catalog for the most current program information.
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.
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!
-
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:
-
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.
-
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 ID Course Name Credits CAA101 Culinary Skills 2 CAA111 Culinary Techniques 2 CAA115 Kitchen Essentials 3 CAA117 Basics of Dining Service 2 CAA121 Culinary Fundamentals 2 CAA140 Introduction to A La Carte 2 CAA145 Retail Production 2 CAA150 Baking and Pastry Fundamentals 2 CAA200 Meat Selection and Utilization 2 CAA207 Advanced Dining Room 2 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: Exploring the Humanities 3 MTH120 College Mathematics 3 PSY105 Introduction to Psychology 3 Self-Integration
3 semester credit hours
Course ID Course Name Credits CAA100 Essentials for Success 3 Visit the ECPI University Catalog for the most current program information.
-
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.
-
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!