Culinary Arts - Associate Degree or Career Studies Certificate
Let your love of food become a career in the hospitality industry.
Experience hands-on immersive training in one of the largest industries in the world. Earn a Career Studies Certificate, or complete the Associate Degree. Be a part of this exciting new program at Southwest!
A QUALITY EDUCATION
Our Culinary Arts Associate Degree will provide students with the knowledge and basic skills required to be successful in the culinary industry. Graduates satisfy the American Culinary Federation eligibility requirements for the Certified Culinarian (CC) and Certified Pastry Culinarian (CPC) designations. Students will also complete a ServeSafe certification.
Our Culinary Arts Careers Studies Certificate is also an option for prospective students to consider, and is designed to be completed in two semesters.
Individuals may also enroll in a variety of culinary courses without pursuing a degree in order to learn about specific topics of interest.
Southwest as part of the Virginia Community College System, has a Transfer & Guaranteed Admissions Agreements site, providing a full listing of transfer opportunities. Contact us today for more information and to get started!
PAYING FOR COLLEGE
The cost of a community college culinary arts degree versus a private college/university will save thousands!
Average Cost of Southwest: $12,000
Average Cost of Private College: $60,000-100,000
Southwest Virginia Community College has options to help you pay for a degree or certificate. A high percentage of students receive assistance through financial aid.
Learn about paying for college and current tuition-free programs here.
First Semester (15):
SDV 101 - Orientation to Culinary Arts , 1 cr
HRI 106 - Principles of Culinary Arts I, 3 cr
HRI 158 - Sanitation and Safety, 3 cr
HLT 100 - First Aid and Cardiopulmonary Resuscitation, 2 cr
ENG 111 - College Composition I , 3 cr
HRI 128 - Principles of Baking, 3 cr
Second Semester (19):
PSY 121 – Human Relations, 3 cr
Humanities/Fine Arts ELE - Humanities/Fine Arts Elective, 3 cr
HRI 107 – Principles of Culinary Arts II, 3 cr
HRI 145- Garde Manger, 3 cr
HRI 219 - Stock, Soup, and Sauce Preparation, 3 cr
Natural Science Elective, 3 cr
Natural Science Elective Lab, 1 cr
Third Semester (18):
HRI 220-Meat Seafood Poultry Preparation, 3 cr
HRI 119 - Applied Nutrition for Food Service, 2 cr
HRI 122 - Applied Nutrition for Food Service Laboratory, 1 cr
HRI 225 - Menu Planning & Dining Room Service, 3 cr
HRI 280 - Principles of Advanced Baking and Pastry, 3 cr
HRI 206 - International Cuisine, 3 cr
HRI 207 - American Regional Cuisine, 3 cr
Fourth Semester (15):
HRI 290 - Coordinated Internship in Hospitality Management, 3 cr
HRI 251 - Food and Beverage Cost Control I, 3 cr
HRI 255 Human Res. Mgmt, and Trng. For Hospi. And Tourism, 3 cr
HRI Elective, 3 cr
HRI 298-Seminar and Project, 3 cr
Total Credits: 67
DV 101 - Orientation to Culinary Arts 1 CR
HRI 106 - Principles of Culinary Arts I 3 CR*
HRI 158 - Sanitation and Safety 3 CR *
HRI 128 - Principles of Baking 3 CR *
HRI 119 - Applied Nutrition for Food Service 2 CR
HRI 122 - Applied Nutrition for Food Service Laboratory 1 CR *
HRI 219 - Stock, Soup, and Sauce Preparation 3 CR *
HRI 145 – Garde Manger 3 CR
Total Minimum Credits for Degree: 19