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Culinary Arts and Management

Applied Sciences (AAS) Degree

Code: 242

General Information

The Associate of Applied Science Degree in Culinary Arts and Management will prepare individuals for careers in culinary arts, food service management and related occupations. There is continued industry demand for qualified Chefs and Food Service managers, with the restaurant industry making up one of the major employers in the College’s service region. This program is designed to give individuals technical education in culinary arts and food service management, and will prepare students for immediate employment upon graduation.

The DSLCC Culinary Arts and Management Program is accredited by the Accrediting Commission of the American Culinary Federation Education Foundation.

Program Requirements

Culinary Arts & Management – Degree – Program information sheet

Location/Facility

Students may complete the general classes required in the Culinary Arts and Management program on the main campus, at the DSLCC Rockbridge Regional Center (RRC) in Buena Vista or through other formats offered by the college. It should be noted that all program-specific courses (mainly those with an HRI prefix) are ONLY available at the RRC where an outstanding, industry-standard teaching kitchen is located. Many students take classes in both locations and carpooling from the main campus (or other site) is encouraged for sharing driving expenses.

DSLCC facilities include classrooms, program-specific lab spaces, computer labs, offices and spaces used for student activities, student support services and a wide variety of resources to support student learning.

Formats for the delivery of many general classes include traditional lecture, compressed video, web-enhanced instruction, and independent study. For the successful completion of most courses, students are expected to attend classes, participate in labs and/or complete assignments that require additional study outside of scheduled class times. Some courses are available on an independent-study basis.

Some courses are offered every semester while others are only scheduled in the fall or spring semester or one of the college’s summer sessions. It is important to discuss academic and career plans with an academic advisor who can assist in the development of a pathway that meets each student’s needs and addresses the scheduling of courses by the college. This will assist the student in achieving their goal of completing all requirements for graduation.

Tools, Equipment and Supplies

The Culinary Program will provide the following items:

Apron
Pocket Thermometer

Students should be prepared to purchase the following items:

Available at Main Campus Bookstore:

Chef Jacket
Checkered Pants
Student’s Toque (floppy Chef Hat)

Available at Rockbridge Regional Center:

Knife Kit
Garde Manger Kit

By Student wherever available:

Non-skid black, hard-toed shoes

Resources

Complete resource for recipes and cooking tips.

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Recipes/Cooking Dictionary/Articles on cooking, food, family and more.

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