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Home >   Academics > Degree & Certificates

NOVA 2012-2013 College Catalog: Programs of Study

HOSPITALITY MANAGEMENT
Culinary Arts
 
Certificate 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.

Apprenticeship Program: The Nation’s Capital Chef’s Association (NCCA), in cooperation with the Hospitality Management Program at Northern Virginia Community College (NOVA), offer 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).

The apprenticeship program may be completed in one and one-half to three years depending on previous course work and food service work experience. The program requires six thousand hours of on-the-job training as an apprentice to a qualified chef in a full service restaurant, club, or hotel. While working, the apprentice attends college classes at Northern Virginia Community College’s Annandale campus one day per week. Upon completion of the program, the apprentice will be qualified to sit for the Certified Cook exam through the American Culinary Federation Educational Institute (ACFEI) and may be classified as a Journeyman Cook through the U.S. Department of Labor. After three years of class work, the apprentice will be two classes away from the Culinary Arts Certificate from Northern Virginia Community College.

The Culinary Arts Certificate has a 10-year approval as a “Recognized” sponsor of an Apprenticeship Training Program for Cooks through the ACF Nation’s Capital Chef’s Association Chapter which is part of the American Culinary Federation. The date of the last review was August 2003.

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. If you are planning to transfer to another college or university, select social science courses that will meet the other institution’s requirement.