This degree blends professional and technical courses in the culinary arts with hands-on training.
Majors in a Minute Video
- ENG 111: College Composition I - 3 credits
- HRI 106: Principles of Culinary Arts I - 3 credits
- HRI 158: Sanitation and Safety - 3 credits
- HRI 107: Principles of Culinary Arts II - 3 credits
- SDV 100: Orientation - 1 credits
- ___ ___: Social Science Elective - 3 credits
- HLT 100: First Aid and CPR - 2 credits
- HRI 119: Applied Nutrition for Food Service - 3 credits
- HRI 128: Principles of Baking - 3 credits
- HRI 220: Meat, Seafood and Poultry Preparation - 3 credits
- MTH 120: Introduction to Mathematics - 3 credits
- HRI 159: Introduction to Hospitality Industry Computer Systems - 4 credits
- HRI 218: Fruit, Vegetable and Starch Preparation - 3 credits
- HRI 145: Garde Manger - 3 credits
- HRI 206: International Cuisine - 3 credits
- HRI 147: World Cuisines - 3 credits
- HRI 251: Food and Beverage Cost Control I - 3 credits
- ENG 112: College Composition II - 3 credits
- HRI 134: Food and Beverage Service Management - 3 credits
- HRI 190: Coordinated Internship - 3 credits
- HRI 207: American Regional Cuisine - 3 credits
- HRI 224: Recipe and Menu Management - 3 credits
- ___ ___: Humanities Elective - 3 credits
There are no additional admission requirements for this program.
Additional Program Information
The restaurant and foodservice industry is one of the fastest growing occupational sectors with a need for well-trained and skilled professionals. The Associate of Applied Science Degree in Culinary Arts blends professional and technical courses in the culinary arts with general academic courses that provide graduates with the technical knowledge and hands on skills needed to be successful in the foodservice industry. The required internship provides students with the opportunity to apply and put into practice what they are learning in a real-time setting and to gain insight into their chosen field.
Occupational Objectives: Career opportunities in the restaurant and foodservice industry include: chefs, sous chefs, pastry chefs, personal chefs and line cooks at casual and fast food restaurants as well as hotels, resorts and country clubs. The Associate of Applied Science Degree prepares students for immediate employment upon graduation.
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).
- Students may substitute a higher-level math course to include MTH 152, 163, 164, 173, 174, 180, 271, 279 or 286.
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, 07/13/19, 10:00 am - 12:00 pm
- Thursday, 07/18/19, 4:00 pm - 6:00 pm
- Friday, 07/19/19, 10:00 am - 12:00 pm
- Tuesday, 07/301/19, 10:00 am - 12:00 pm
- Friday, 08/02/19, 10:00 am - 12:00 pm
- Saturday, 08/10/19, 10:00 am - 12:00 pm