CIP: 12.0500
Degree: Associate of Applied Science
Program Code: 242
Program Length: Four Semesters (Two Years)
Minimum Credits: 67

 

Program Advisor
Morgan Gilbert
Buchanan Hall B 188
276.964.7216

 

 

Purpose: This curriculum is designed to provide students with the knowledge and basic skills required to be
successful in the culinary industry.

Program Objectives: The Associate of Applied Science in Culinary Arts is a terminal degree. Graduates satisfy
the American Culinary Federation eligibility requirements for the Certified Culinarian (CC) and Certified Pastry
Culinarian (CPC) designations. Students will also complete a ServeSafe certification.

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.

Admission Requirements: Applicants must meet the requirements for admission to credit-level coursework
established by the college.

Developmental Requirements: Students who do not place into college-level English will be required to take
developmental courses.

Students who do not demonstrate proficiency in mathematics will be required to take developmental courses.
It is strongly recommended that developmental education requirements be completed as soon as possible.

Funding: Due to the nature of the cost for supplies (food) for this program, it is recommended, with VCCS
approval, to add a $100/per student materials fee to balance the cost. This will help maintain viability of the
program.

Program Requirements: To successfully complete the laboratory components of the program, the student
must be able to perform all of the essential functions of a culinarian:

1. Communicate satisfactorily with clients, supervisors, peers, and the culinary team, which includes a diverse group of people.
2. See and hear adequately to be able to react to the varied culinary environments, such as receive and interpret various equipment signals.
3. See adequately to read equipment gauges in order to correctly interpret displayed data.
4. Be prepared to attend and stand/walk during class and/or labs during day and/or evenings lasting from 3 to 9 hours in length.
5. Walk rapidly for a prolonged period from one area to another. Work with sense of urgency.
6. Bend or squat frequently.
7.  Assist in lifting or moving equipment, cooking pots and pans and food ingredients.
8. Demonstrate adequate eye/hand coordination for dexterity in manipulation of equipment and utensils.
9.  Use hands for grasping, pushing, pulling and fine manipulation.
10. Work with arms fully extended overhead for short periods.
11. Differentiate the color spectrum for proper preparation and presentation of prepared dishes.
12. Possess the visual acuity to correctly read handwritten requisitions, orders, receiving reports, recipes, and provide safety for clients.
13. Must be able to lift a minimum of 50 pounds.
14. Be able to multi-task, as well as, keep a “level head” when exposed to highly stressful and demanding situations in lab and internship settings.
15. Work in close quarters in close proximity to a diverse group of people.
16. Withstand high-temperature environment for prolonged periods of time.
17. Work as a member of a cohesive team.

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