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Culinary Arts

Career Outlook Pathways Program Description

Career Outlook

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Program Title Program Type Completion Time
Basic Baking Certificate Certificate 1 Semester
Restaurant Hospitality Certificate Certificate 1 Semester
Culinary Arts A.A.S. Degree 2 Years

Approved Prior Learning Equivalencies

Students enrolled in pre-approved continuing education training courses may request awarded credit in corresponding curriculum programs. They must first register, pay, and pass the continuing education course with a grade of satisfactory. In order to request awarded credit, the student must be enrolled in the corresponding curriculum program.

The credit will be awarded by the appropriate department with a grade of “PR”, Credit for Prior Learning. The credit hours of the course will count toward graduation at VGCC but may not transfer to other colleges or universities.

CE Course Taken Equivalent CU Course Credit Hours Awarded Effective Date
HOS 3072 Food Service Sanitation/Safety, 3.4 CEUs CUL 110 Sanitation and Safety 3 October 20, 2020
HOS 4010 Food and Beverage Operations, 6.4 CEUs CUL 135 Food and Beverage Service
CUL 135A Food and Beverage Serv. Lab
3 October 20, 2020


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Program Description

Making our world a better place through food!

The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities.

Course offerings emphasize practical application, a strong theoretical knowledge base, and professionalism and provides the critical competencies to successfully meet industry demands. Courses also include sanitation, food/beverage service and control, baking, garde manger, American/international cuisines, food production, and hospitality supervision.

Graduates should qualify for entry-level positions such as line cook, station chef, and assistant pastry chef.

American Culinary Federation certification is available to graduates. With experience, graduates may advance to positions such as sous-chef, executive chef, or food services manager.

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