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 a Diploma in Culinary Arts in as little as 30 weeks. 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.
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
Upon completion, students with a Culinary Arts diploma 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 |
|---|---|---|
| CAA105 | Culinary Skills | 2 |
| CAA110 | Culinary Techniques | 2 |
| CAA115 | Kitchen Essentials | 3 |
| CAA117 | Basics of Dining Service | 2 |
| CAA120 | Culinary Fundamentals | 2 |
| CAA140 | Introduction to A La Carte | 2 |
| CAA145 | Retail Production | 2 |
| CAA150 | Baking and Pastry Fundamentals | 2 |
| CAA190 | Commissary Practicum | 1 |
| CAA260 | Culinary Nutrition | 3 |
| ENG110 | College Composition | 3 |
| MTH120 | College Mathematics | 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 Diploma 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 dilpoma 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
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!
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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 a Diploma in Culinary Arts in as little as 30 weeks. 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.
-
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
-
Upon completion, students with a Culinary Arts diploma 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
27 semester credit hours
Course ID Course Name Credits CAA105 Culinary Skills 2 CAA110 Culinary Techniques 2 CAA115 Kitchen Essentials 3 CAA117 Basics of Dining Service 2 CAA120 Culinary Fundamentals 2 CAA140 Introduction to A La Carte 2 CAA145 Retail Production 2 CAA150 Baking and Pastry Fundamentals 2 CAA190 Commissary Practicum 1 CAA260 Culinary Nutrition 3 ENG110 College Composition 3 MTH120 College Mathematics 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.
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The objective of the Culinary Arts Diploma 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 dilpoma 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
-
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!