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?
Our in–state tuition rate is $132.75 per credit hour; out-of-state tuition rate is $332 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 online 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 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. Arnie Malin is a CIA Culinary graduate and former GM with the Compass Group USA & Aramark. He is our food purchasing agent and provides us with only the highest quality ingredients for our food classes.
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 visit our website. 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.
How can I view the Culinary Arts PowerPoint presentation again?
You can find the complete presentation on our home page.