| CULINARY ARTS
Certificate AN
Purpose: The Culinary Arts Certificate curriculum is designed
for persons seeking skills for employment in culinary positions
and for those presently employed who desire updating skills for
the food service industry.
Apprenticeship Program: The Nation’s Capital Chef’s
Association (NCCA), in cooperation with the Hospitality Management
Program at Northern Virginia Community College (NVCC), offer
an Apprenticeship Program that combines relevant classroom instruction
with on-the-job training required for the National Apprenticeship
Training Program of the American Culinary Federation (ACF).
The apprenticeship program may be completed in one and one-half
to three years depending on previous course work and food service
work experience. The program requires six thousand hours of on-the-job
training as an apprentice to a qualified chef in a full service
restaurant, club, or hotel. While working, the apprentice attends
college classes at Northern Virginia Community College’s
Annandale campus one day per week. Upon completion of the program,
the apprentice will be qualified to sit for the Certified Cook
exam through the American Culinary Federation Educational Institute
(ACFEI) and may be classified as a Journeyman Cook through the
U.S. Department of Labor. After three years of class work, the
apprentice will be two classes away from the Culinary Arts Certificate
from Northern Virginia Community College.
|
One Year |
1st Semester |
2nd Semester |
|
|
ENG |
111 |
College Composition I |
3 |
|
HRI |
101 |
Hotel Rest. Org. & Mgt. I |
3 |
|
1 HRI |
106 |
Princ. of Culinary Arts I |
3 |
|
HRI |
145 |
Garde Manger |
3 |
|
HRI |
225 |
Menu Plan. & Dining Rm. Svcs. or |
|
|
|
HRI |
251 Food & Bev. Cost Control I |
3 |
|
SDV
|
|
Elective |
1 |
|
|
HRI |
128 |
Princ. of Baking |
|
3 |
|
HRI |
158 |
Sanitation & Safety |
|
3 |
|
HRI |
107 |
Princ. of Culinary Arts II |
|
3 |
|
HRI |
215 |
Food Purchasing or |
|
|
|
|
DIT |
125 Current Concepts |
|
|
|
|
|
in Diet & Nutrition |
|
3 |
|
2 ___ |
|
Social Science Elective |
|
3 |
|
|
|
|
Total Credits/Semester |
16 |
15 |
Total credits for the Culinary Arts Certificate = 31.
1 Special requirement
for food laboratories: A white or classic chef uniform is the
financial responsibility of the student.
2  If you are planning
to transfer to another college or university, select social science
courses that will meet the other institution’s requirement.
*This information has been updated/corrected from the original printed version. Click here, or on the updated symbol for more information.
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