Culinary Arts
Career Outlook Pathways Program Description
Career Outlook
Pathways
Program Title | Program Type | Completion Time |
---|---|---|
Basic Baking Certificate | Certificate | 1 Semester |
Restaurant Hospitality Certificate | Certificate | 1 Semester |
Culinary Arts A.A.S. | Degree | 2 Years |
Approved Prior Learning Equivalencies
Students enrolled in pre-approved continuing education training courses may request awarded credit in corresponding curriculum programs. They must first register, pay, and pass the continuing education course with a grade of satisfactory. In order to request awarded credit, the student must be enrolled in the corresponding curriculum program.
The credit will be awarded by the appropriate department with a grade of “PR”, Credit for Prior Learning. The credit hours of the course will count toward graduation at VGCC but may not transfer to other colleges or universities.
CE Course Taken | Equivalent CU Course | Credit Hours Awarded | Effective Date |
---|---|---|---|
HOS 3072 Food Service Sanitation/Safety, 3.4 CEUs | CUL 110 Sanitation and Safety | 3 | October 20, 2020 |
HOS 4010 Food and Beverage Operations, 6.4 CEUs | CUL 135 Food and Beverage Service CUL 135A Food and Beverage Serv. Lab |
3 | October 20, 2020 |
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Program Description
Making our world a better place through food!
The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities.
Course offerings emphasize practical application, a strong theoretical knowledge base, and professionalism and provides the critical competencies to successfully meet industry demands. Courses also include sanitation, food/beverage service and control, baking, garde manger, American/international cuisines, food production, and hospitality supervision.
Graduates should qualify for entry-level positions such as line cook, station chef, and assistant pastry chef.
American Culinary Federation certification is available to graduates. With experience, graduates may advance to positions such as sous-chef, executive chef, or food services manager.