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College Catalog 2014-2015

Culinary Arts
Offered through AN

Purpose: The Culinary Arts Certificate curriculum is designed for persons seeking skills for employment in culinary positions and for those presently employed who desire updating skills for the food service industry.

Optional Program Information: The Nation’s Capital Chef’s Association (NCCA), in cooperation with this program, offers an apprenticeship program that combines relevant classroom instruction with on-the-job training required for the National Apprenticeship Training Program of the American Culinary Federation (ACF). Please contact the HRI office for information.

One Year Credits
1st Semester
ENG 111 College Composition I 3
HRI 101 Hotel Restaurant Organization & Management I 3
1HRI 106 Principles of Culinary Arts I 3
HRI 145 Garde Manger 3
HRI 225 Menu Planning & Dining Room Services or 3
  HRI  251  Food & Beverage Cost Control I  
2SDV 100 College Success Skills 1
Total   16
2nd Semester
HRI 107 Principles of Culinary Arts II 3
HRI 128 Principles of Baking 3
HRI 158 Sanitation & Safety 3
HRI 215 Food Purchasing or 3
  DIT  121  Nutrition I or  
  DIT  125  Current Concepts in Diet & Nutrition  
3___ Social Science Elective 3
Total   15
Total credits for the Culinary Arts Certificate=31

1 Special requirement for food laboratories: A white or classic chef uniform is the financial responsibility of the student.

2 Students may substitute the SDV 101 Orientation section related to this program.

3 The social science elective may be selected from the social/behavioral sciences courses listed under General Education Electives. Students who are planning to transfer to another college or university should select social science courses that will meet the other institution’s requirement.