|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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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.