The culinary arts curriculum provides students with the knowledge and basic skills required to be successful in the culinary industry. As an American Culinary Federation (ACF) accredited program, the culinary programs at Virginia Western offers graduating students the opportunity to receive Certified Culinarian and Certified Pastry Culinarian certifications before graduating. Our students experience hands-on lab work, combined with informative lectures and field trips. These programs prepare students to enter the workforce at differing levels such as: baker, line cook, pantry cook, pastry cook, and sous chef. With successful work experience, students will be able to become head cooks and chefs.
AAS - Designed to prepare students to directly enter the workforce. Some programs may transfer to 4-year institutions.
AS & AA - Designed to transfer to a 4-year institution.
Certificate - Programs that are less than two years in length in an occupational area.
CSC - Programs that are less than one year of length in an occupational area.
Fast-track - Credit and non-credit courses for business and industry training, retraining, and certifications, as well as personal enrichment.