Associate of Applied Science in Culinary Arts

Did you know that Virginia Western Community College offers quality culinary education that The American Culinary Federation accredits? Did you know that culinary art skills are in demand around the world? An AAS in culinary arts at Virginia Western Community College prepares you for your choosing an exciting culinary career.

This curriculum is designed to provide students with the knowledge and basic skills required to succeed in the culinary industry.

Program Objectives: Graduates satisfy the American Culinary Federation eligibility requirements for the Certified Culinarian (CC) and Certified Pastry Culinarian (CPC) designations.

This curriculum prepares graduates to enter the workforce at differing levels in the following positions: Baker, broiler cook, expediter, fry/sauté cook, pantry cook, pastry cook, soup and sauce cook, sous chef, and vegetable cook. With successful work experience, students will be able to become head cooks and chefs.

be able to perform all of the essential functions of a culinarian:

Communicate satisfactorily with clients, supervisors, peers, and the culinary team, including a diverse group of people.

See and hear adequately to react to the varied culinary environments, such as receiving and interpreting various equipment signals.

See adequately to read equipment gauges in order to interpret displayed data correctly.

Be prepared to attend and stand/walk during class and labs during the day and evenings, lasting from 3 to 9 hours in length.

Walk rapidly for a prolonged period from one area to another. Work with a sense of urgency.

Bend or squat frequently.

Assist in lifting or moving equipment, cooking pots and pans, and food ingredients.

Demonstrate adequate eye/hand coordination for dexterity in the manipulation of equipment and utensils.

Use hands for grasping, pushing, pulling, and fine manipulation.

Work with arms fully extended overhead for short periods.

Differentiate the colour spectrum for proper preparation and presentation of prepared dishes.

Possess the visual acuity to read handwritten requisitions correctly, orders, receiving reports, recipes, and provide safety for clients.

Must be able to lift a minimum of 50 pounds.

Be able to multi-task and keep a “level head” when exposed to highly stressful and demanding situations in lab and internship settings.

Work in close quarters near a diverse group of people.

Withstand high-temperature environment for prolonged periods.

Work as a member of a cohesive team.

Despite the preceding, a qualified person with a disability who can perform these essential functions with reasonable accommodations will be considered for admission and other qualified applicants.

Although this program is not designed for transfer, agreements with specific institutions may exist.