Culinary Arts

Degree Type: 

Meta Major: 

The Associate of Applied Science degree in Culinary Arts at Piedmont Virginia Community College blends professional and technical courses in the culinary arts with general academic courses to provide you with the technical knowledge and hands-on skills needed for entry-level jobs in the foodservice industry. The program includes a required internship to apply and put into practice what you learn in a real-time setting and to gain insights into your chosen field.

 

Attendance at an information session is required for entry into PVCC's Culinary Arts program . All sessions are held at the PVCC Jefferson School Center, 233 4th St. NW., room J-112

 

Information sessions will discuss class descriptions, success tips, student materials and supplies and class registration. Attendees will tour PVCC’s culinary teaching facilities and meet Eric Breckoff, associate professor of culinary arts.

 

Upcoming sessions include:

  • Saturday, July 7, 10 a.m. to noon  
  • Wednesday July 11, 10 a.m. to noon
  • Wednesday, July 25, 4 to 6 p.m.
  • Friday, July 27, 10 a.m. to noon
  • Saturday, July 28, 10 a.m. to noon
  • Saturday, August 4, 10 a.m. to noon 
  • Friday, August 10, 10 a.m. to noon

Program Tab Group

Program Requirements

Minimum Total Credit Hours to Complete: 

67

Required Courses: 

SDV 101 First Year Success
ENG 111 College Composition I  - 3 Credit Hours
ENG 112 College Composition II  - 3 Credit Hours
MTH 120 Introduction to Mathematics  - 3 Credit Hours
HLT 100 First Aid and CPR
HRI 106 Principles of Culinary Arts I  - 3 Credit Hours
HRI 119 Applied Nutrition For Food Services  - 3 Credit Hours
HRI 128 Principles of Baking  - 3 Credit Hours
HRI 134 Food and Beverage Service Management  - 3 Credit Hours
HRI 145 Garde Manger  - 3 Credit Hours
HRI 158 Sanitation and Safety  - 3 Credit Hours
HRI 159 Intro to Hospitality Industry Computer Systems  - 4 Credit Hours
HRI 190 Hotel Restaurant Management Internship  - 3 Credit Hours
HRI 206 International Cuisine  -  Credit Hours
HRI 207 American Regional Cuisine  - 3 Credit Hours
HRI 215 Food Purchasing  - 3 Credit Hours
HRI 218 Fruit, Vegetable, and Starch Preparation  - 3 Credit Hours
HRI 219 Stock, Soup, and Sauce Preparation  - 3 Credit Hours
HRI 220 Meat, Seafood and Poultry Preparation  - 3 Credit Hours
HRI 224 Recipe and Menu Management  - 3 Credit Hours
HRI 251 Food and Beverage Cost Control I  - 3 Credit Hours
Social Science Elective
Humanities Elective

Course Sequence: 

Additional Program Information: 

Graduation Requirement

Students entering the Culinary Arts degree program are required to take one Writing Intensive Course in order to graduate.  The Writing Intensive Course for this program is either HRI 206 or HRS 207, which has a prerequisite of ENG 111 and ENG 112.  Students who are awarded transfer academic credit for this course at another institution may fulfill the Writing Intensive Course (WIC) requirement for this program by completing another Writing Intensive Course (WIC).

Electives

  • List of courses that fulfill the requirement for Humanities and Social Science Electives can be found on the PDF icon Culinary Arts Degree Requirements
  • Students may substitute a higher-level math course to include MTH 152, 163, 164, 173, 174, 180, 271, 279 or 286.

Printable PDF icon Culinary Arts Degree Requirements

Required Skills & Employment Outlook

Jobs this program prepares you for: 

Baker
Caterer
Chef
Cook, Cafeteria
Cook, Private Household
Cook, Restaurant
Food Service Manager
Head Cook