What are the advantages of attending your program instead of simply working and learning ‘on the job’ in the food service industry?
While you may find employment in the culinary field, your education is often what sets you apart from others in the field. Many of our students work while attending classes at Northern Virginia Community College, and use the skills and knowledge acquired here to enhance and further their career. We offer a one year Culinary Arts Certificate and also two year Hospitality Management Associate degree programs in food service, hotels or nutrition.

What are your tuition rates, and what other fees will I have?
Our in–state tuition rates are $97 per credit hour; out-of-state tuition rates are $275 per credit hour. Books, school supplies, and other school – related expenses are the student’s responsibility. All culinary students must wear a chef’s uniform, non-skid shoes and a chef’s hat which they must purchase if they do not have one. Costs for these vary.

How do I apply?
There is no cost to apply to Northern Virginia Community College. You can apply on line at www.nvcc.edu, or stop by any campus. Classes begin in August for the fall semester, and in January for the spring semester.

Who are your culinary instructors, and what are their qualifications?
Our program head, Mrs. Janet Sass teaches nutrition and basic food preparation courses. She is also a registered dietitian.

Chef Benita Wong is accredited through the American Culinary Federation (ACF) as a Certified Culinary Educator (CCE) and Certified Chef de Cuisine (CCC). Chef Wong runs the only ACF-accredited Cook Apprenticeship program in the Washington DC metropolitan area in conjunction with the Nation's Capital Chef's Association, the local ACF chapter.

Chef Wilhelm Jonach is a Certified Master Chef from Austria, and has worked as Executive Chef in hotels worldwide. Chef Wilhelm teaches Culinary I and Baking.

Mr. Howard Reichbart teaches food and beverage cost control and introductory hospitality management courses.

Chef Mike Herbert is our Kitchen Manager and Instructional Assistant for all classes. He is a graduate of the Baltimore International Culinary Arts Institute, and has worked as an executive chef and food service manager for hotels, restaurants, and institutions in the Washington DC area.

Mr. Mark Stillions is a former NOVA student who holds an MBA from California State University and a Masters in Tourism from George Washington University.  His hospitality experience includes upper management positions with convention hotels, country clubs, and Fortune 500 restaurants.

To what schools can my credits transfer?
We are a regionally accredited college with the Southern Association of Colleges and Schools. Our classes transfer to any accredited college. Specific classes must, however, meet program requirements at the college you plan to attend. We also have a number of specific articulation agreements with schools throughout the United States.

What type of equipment do we use in the class room kitchen?
Our kitchen is equipped with the same commercial equipment found in hotels, restaurants, institutions, and other food service establishments.

How does your program compare to other culinary programs in the area?
Stratford University in Falls Church, Virginia, offers AAS degree programs in Hotel & Restaurant Management, Baking & Pastry Arts, Advanced Culinary Arts, and Advanced Culinary Arts Professional. Stratford charges $325 per credit hour (www.stratford.edu); The Art Institute of Washington in Roslyn, Virginia, charges $6,960 per quarter, plus other fees for a seven quarter AA Degree (www.aiw.artinstitutes.edu; and L’Academie de Cuisine, in Bethesda, Maryland, offers a one year Culinary Career Training Program at a rate of $25,725, plus an $810 supplies fee (www.lacademie.com). Other area culinary instruction programs are mostly for recreational use, and not intended for the culinary professional. (Note: information provided above was found on the respective school’s website as of August 2008.)

Do you have a job placement program?
While we do not feature a job placement program, employers send us postings for food service and other hospitality related positions which we post on our bulletin board. With the population growth in Northern Virginia, the low unemployment rate, and the increasing number of food service establishments, there will be a shortage of qualified employees in this field for the foreseeable future.

How do I get to the Annandale Campus, and is it convenient for me?
The Annandale campus is located about one mile outside the Capital Beltway (Rt. 495) on Rt. 236 (Little River Turnpike). We are near many major roads – Routes 50, 66, 95/ 395, and Braddock Road. We have ample, convenient parking. For those using public transportation, we are served by Annandale 29K Metro Bus. For more information, visit www.nvcc.edu/depts/transit/an-bus.htm.

When do you offer classes, and how can I find out more about your program?
We offer both day and evening classes. For more information about our class schedule, course descriptions, financial aid, and our degree and certificate programs, please visit our website at www.nvcc.edu/annandale/business/hospitality. If you would like to visit us to tour our facility and meet our instructors, please call Chef Mike Herbert at 703-323-3514 to schedule an appointment; Miriam Wimberly at 703-323-3457 for more program information, or Janet Sass at 703-323-3458 for advising.

How can I view the Culinary Arts PowerPoint presentation again?
You can find the complete presentation on our home page: www.nvcc.edu/annandale/business/hospitality.