If you need practical knowledge and skills necessary to enter a career in the food service and hospitality industry, consider a degree in Culinary Arts. Students learn classical culinary techniques in a wide variety of cuisines. Baking fundamentals include the basics and allow students to work up to creating elaborate culinary centerpieces. This program provides foundations in nutrition, safety and sanitation, origins of food, and more.
Blue Ridge Community and Technical College Culinary Academy's Programs are designed to provide students with the practical knowledge and skills necessary to prepare for employment in an entry to a mid-level position within the food service and hospitality and tourism industry through a certificate or degree program.
Students will learn classical culinary techniques which include a wide variety of regional cuisines, baking fundamentals from scaling ingredients to designing and constructing elaborate centerpieces, along with courses that build on immersing the student into all aspects of culinary foundations such as nutrition, safety and sanitation, origins of food, food history, food cost, product efficiency, molecular gastronomy, speed, attention to detail and culinary artistry. Practical lab experiences will help to complete the well-rounded student for entry into the workforce. Students will be able to experience the flow of their product from creation to service in this degree program.
Students in the Culinary Art Programs are subject to the Community and Technical College's requirements for admissions, basic skills testing, and appropriate course placement, including developmental education courses, which may not count toward completion of the program. Blue Ridge Community and Technical College Catalog requirements regarding academic standards, student conduct, and graduation procedures also apply.
If you choose a degree in Culinary Arts, you will be prepared for entry to mid-level positions within the industry. You can seek positions within food service, hospitality, and tourism.