Bring your talent to the table
Learn the art and science of cooking and baking as a student in Tidewater Community College’s culinary arts program. Learn from expert faculty chefs who combine practical experience and academic perspective in all course work and integrate computer applications in the classroom and labs. Develop your culinary skills while learning the business of food service operations, nutrition, and food safety. Study classical cooking including knife cuts, soups, stocks, and sauces, as well as American regional cuisine, international cuisine, basic baking techniques, and advanced labs.
Credits:63-64 View Curriculum
Associate of Applied Science - Culinary Arts
Perfect in-demand culinary skills and prepare for success in the food service field in just two years. You’ll learn from skilled, professional instructors and receive hands-on education based on the highest industry standards. Our innovative and in-depth curriculum combines both learning theory and application of a variety of cooking techniques.
Credits:27 View Curriculum
Career Studies Certificate - Catering
Course work includes principles and applications of catering, sanitation and safety, food and beverage cost control, as well as American Regional cuisine and Garde Manger. In addition to food preparation, you’ll learn employee management, business strategy, and menu planning.
Credits:18 View Curriculum
Career Studies Certificate - Classical Cooking
You’ll learn to slice, dice, and chop in a professionally equipped kitchen, but that’s just the beginning. Work with expert faculty chefs to learn tips and techniques on preparing vegetables, eggs, starches, soups, stocks, sauces, and proteins.
The Culinary Arts program is accredited by the American Culinary Federation Education Foundation Accrediting Commission.
Graduates of the ACFEF accredited postsecondary degree program are eligible to receive a Certified Culinarian® (CC®) designation.
2020 tuition and fees for the 67 credit Associate of Applied Science in Culinary Arts:
- In-state tuition & fees: 67 credits x $185.35 per credit = $12,418.45
- Military contract out-of-state tuition & fees: 67 credits x $208.85 per credit = $13,992.95
- Out-of-state tuition & fees: 67 credits x $385.45 per credit = $25,825.15
Students are also responsible for purchasing their own books ($1,377.45), knife kit ($324.29) and uniform, which consists of 2 chefs jackets ($64, each), 2 pairs of pants ($54, each), and non-skid shoes ($54).
Job Placement Rate
- 2017 – 87%
- 2018 – 90%
- 2019 – 94.2%
Student Graduation Rate
- 5 year average – 30.2% (2015-2019)
Students Obtaining Entry Level Certification by Graduation
- 2017 – 0%
- 2018 – 0%
- 2019 – 0%
Is this program for you?
Yes, if you:
- enjoy preparing food
- let your creative juices flow in the kitchen
- enjoy working as part of a team