Culinary Arts, A.A.S.

Print Degree Planner (opens a new window) |

To enter a career in the foodservice and hospitality industry, consider a degree in Culinary Arts. Students learn classical cooking and baking techniques within a wide variety of cuisines. This program provides foundations in nutrition, safety and sanitation, origins of food, and more.

Program Overview

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 foodservice, hospitality and tourism industry through a certificate or degree program.

Students will learn classical cooking and baking techniques, which include a wide variety of regional cuisines, 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 costing, product efficiency, sense of urgency, 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 through our Bruin Café lab and other service opportunities.

Program Outcomes

Demonstrate an organized and sanitary workstation.
Demonstrate accurate measuring and portioning.
Identify and describe procedures and techniques for controlling food costs.
Demonstrate accurately sized knife cuts.
Demonstrate how to safely handle and operate knives and kitchen equipment.
Practice team building and communication.
Identify ingredients.
Follow standardized recipes and production procedures.
Identify and execute cooking methods.
Demonstrate professionalism (clean and complete uniform, on time, good attitude, respectful).

Career Opportunities

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 foodservice, hospitality, and tourism.

Curriculum for an Associate of Applied Science in Culinary Arts

General Education Core	15
Culinary Arts Core	45
Total Credit Hours Required	60

General Education Core

BUSN 160 - Organizational Behavior (3) OR
COMM 205 - ~Professional Communications (3) OR
SOCI 215 - ~Human Relations (3)
CAS 111 - Information Literacy (3)
GSPE 210 - Fitness for Life (3)
ENGL 110 - ~Technical Writing & Communication (3)
MATH 101 - ~Introduction to Mathematics (3)
Subtotal Credit Hours Required 15

Culinary Arts Core

Program Disclaimer

This curriculum includes a list of courses required for this program of study for this calendar year. Your Academic Plan can be found on DegreeWorks once you become a degree-seeking student.

Note: All salary projections are based on the current position and educational needs. BRCTC cannot guarantee that the projections given will be the salaries students or graduates will ultimately receive.