Welcome to the Northern Virginia Community College Website

Accessibility Navigation:

Hospitality Management

Hospitality Management covers the study of the management and operation of hotels, restaurants and institutional food service facilities, along with culinary arts education, meeting and exhibition management and nutrition management.

We offer associate in applied science degrees in Hospitality Management, Hotel Management, Food Service Management and Nutrition Management. One-year certificates are offered in Meeting and Exhibition Management and Culinary Arts. Courses in food handling, food preparation, commercial food management and catering provide students the opportunity to work in a state of the art commercial food preparation kitchen, whether for career advancement or personal benefit. Students gain skills and competencies in the organization, management and financial control of a hotel and food service operations. The culinary arts and meeting planning certificates prepare students for a special emphasis career path.

Students are prepared to enter mid management positions in the hospitality industry after graduation. They have successfully transferred credits to four-year colleges and universities throughout the country -- majoring in either Hospitality Management or Business Management. Our full-time and adjunct faculty hold bachelor's and/or master's degrees and have firsthand experience and expertise working in the hospitality, culinary arts and meetings industry.

Frequently Asked Questions

What are the advantages of attending your program instead of simply working and learning ‘on the job’ in the hospitality industry?

While you may find employment in the hospitality 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 program in food service, hotels or nutrition.

What are your tuition rates? What other fees will I have?

Current Nova tuition rates are available on our tuition page. 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 online 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 Assistant Dean, 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 Wilhelm Jonach is a Certified Master Chef from Austria, and has worked as Executive Chef in hotels worldwide. Chef Wilhelm teaches Culinary I, Culinary II, and Baking. DeQuan Smith teaches food and beverage cost control, hotel and introductory hospitality management courses. Mark Stillions teaches sanitation, labor cost control, food purchasing, and menu planning. He is a former NOVA student, and has managed restaurants and country clubs for a number of Fortune 500 restaurant chains, and country clubs along the East Coast. Chef Mike Herbert is our Kitchen Manager and Instructional Assistant for all food 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, D.C. area.

To what schools can my credits transfer?

We are a regionally accredited college with the Southern Association of Colleges and Schools Commission on Colleges. Our classes transfer to any accredited college. However, specific classes must 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.

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 hospitality 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 offer permit and visitor parking areas. For those using public transportation, we are served by Annandale 29K Metro Bus. For more information, visit Annandale Directions & Map.

When do you offer classes? 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 view the rest of this web page. 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; Pam Sutey at 703.323.3457 for more program information, or Janet Sass at 703.323.3458 for advising.

 

Uniform and Personal Hygiene Requirements

Uniforms

  • Traditional black & white checked chef’s pants, or white pants ONLY. (No sweats, no black pants, no jeans, no designs, no stripes, no knits, no baggies, no jeans).
  • White Chef’s coat or white woven kitchen work shirt (no t – shirts, no polo shirts).
  • Closed toed, leather / vinyl, non-skid sole shoes which cover the entire top of the foot. (no cloth sneakers – dark colors preferred).
  • Hair restraint – white chef’s hat or white skull cap (no baseball caps).
  • Name badge (purchased from Instructor for $3). You must have your name badge by the date specified by your instructor.
  • Class instructors and the Kitchen Manager reserve the right to determine the suitability of any part of a student’s uniform. Inappropriate clothing/uniform may prevent participation in the lab activities.
  • Students MUST wear appropriate clean attire with them every class period. You MUST be in full uniform by the date specified by your instructor or you will NOT be permitted in the kitchen. NO hat, no shoes, no chef uniform = NOT allowed in kitchen!
  • You can purchase chef’s uniforms from the Annandale Campus bookstore or local uniform stores (check the yellow pages). Northern Virginia Community College does not endorse any uniform supplier or vendor. a.
    • NOVA Annandale Campus Bookstore, CA building. Ph. (703) 425-2558
    • Lynford Uniforms Phone: (703) 591-5890 In Fairfax Address: 9638 Fairfax Blvd., Fairfax, VA 22031
    • You can purchase online from the following web sites: www.chefdirect.com www.uniformsusa.com www.uniformcity.com www.chefrevival.com www.chefwear.com www.happychefuniforms.com

Personal Sanitation

  • Personal cleanliness and neatness at all times is essential in a working kitchen. This includes showering on a regular basis, and keeping your uniforms clean. You must secure long hair, and wear it under the hair restraint.
  • Always wash your hands before handling food or equipment. Hand washing is also essential after using a handkerchief, visiting the restroom, touching your face, hair, or shoes, and upon entering the kitchen from the hallway.
  • No nail polish, hand henna, or excessive jewelry is allowed. Only wedding rings and small stud earrings are allowed in the kitchen. No false nails, bandages, or sores are allowed when working in the food preparation area. See instructor for more information.
Employment Opportunities & Scholarships

There are many great employment and internship opportunities available to those interested in the hospitality management field. Apply to any of the current listings below.

NOVA Career Network

One-stop career and job/internship search resources are FREE to NOVA students, alumni and area employers. Students and alumni may access hundreds of jobs and internships, career and résumé services, podcasts and help guides, NOVA career event announcements, and much more! CCN is available 24/7! Employers, post your jobs and internships, and find exceptional, local talent by searching our student résumé and portfolio bank.

Hotel Employment

Food Services & Facilities Management Employment

Scholarships

Jobs & Internships

Helpful Resources
Academic Resources
Top