Program Details
Program Details
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Associate of Applied Science
Tidewater Community College
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Program Details
Associate of Applied Science - Culinary Arts
Associate of Applied ScienceAssociate of Applied Science - Culinary Arts
Tidewater Community College
The Associate of Applied Science (A.A.S.) degree in Culinary Arts is designed to provide the education and training necessary to prepare students for entry into or continued employment in food service operations. Graduates are prepared for positions such as assistant kitchen manager, chef de partie, caterer, banquet chef, chef tournant, sous chef, and eventually, executive chef.
The Culinary Arts program is accredited by the American Culinary Federation Education Foundation (ACFEF) Accrediting Commission. Graduates of the ACFEF accredited postsecondary degree program are eligible to receive a Certified Culinarian®(CC®) designation.
Program Credit Requirements
The table below provides the requirements to complete this program. If you have an account and have created a Portfolio,
the table includes the "Applied Credits" column. This column shows how the credits you earned based on the experiences
you entered may be applied to satisfy these requirements. You can find schools where you can take courses that will
transfer and apply to this degree using the Where Can I Find An Equivalent Course feature in the Transfer Tools menu.
Please note that some courses may count towards more than one requirement such as meeting a general education requirement and a major specific requirement. The course will be listed under the first matching requirement. Please contact the institution with questions.
Please note that some courses may count towards more than one requirement such as meeting a general education requirement and a major specific requirement. The course will be listed under the first matching requirement. Please contact the institution with questions.
The program map provided below is an estimate based on courses identified as a result of reviewing your portfolio
and the requirements for the selected program.
A formal determination of credits awarded for your prior learning and their applicability to the degree requirements can only be made by the institution. The formal determination and resulting map may reflect higher or lower number of credits to be completed to achieve this program.
A formal determination of credits awarded for your prior learning and their applicability to the degree requirements can only be made by the institution. The formal determination and resulting map may reflect higher or lower number of credits to be completed to achieve this program.
Requirements
Required Credits
Associate of Applied Science - Culinary Arts
62
Associate of Applied Science: Culinary Arts
62
Course Grad Req Grp (242)
62
Culinary Arts Course Requirement - 62 to 64 Credits
62
HRI 106
3
Earn 3 credits by completing courses from the following Course:
HRI 107
3
Earn 3 credits by completing courses from the following Course:
HRI 158
3
Earn 3 credits by completing courses from the following Course:
MTH 130 or higher
3
Earn 3 credits by completing courses from the following Course list:
SDV 101
1
Earn 1 credits by completing courses from the following Course list:
ENG 111
3
Earn 3 credits by completing courses from the following Course:
HRI 119
3
Earn 3 credits by completing courses from the following Course:
HRI 206
3
Earn 3 credits by completing courses from the following Course:
HRI 207
3
Earn 3 credits by completing courses from the following Course:
HRI 215
3
Earn 3 credits by completing courses from the following Course:
HRI 251
3
Earn 3 credits by completing courses from the following Course:
HRI 128
3
Earn 3 credits by completing courses from the following Course:
HRI 199
2
Earn 2 credits by completing courses from the following Course:
HRI 224
3
Earn 3 credits by completing courses from the following Course:
ITE 115 or ITE 152
3
Earn 3 credits by completing courses from the following Course list:
HRI 134
3
Earn 3 credits by completing courses from the following Course:
HRI 145
3
Earn 3 credits by completing courses from the following Course:
HRI 297
3
Earn 3 credits by completing courses from the following Course:
Humanities Elective
3
Earn 3 credits by completing courses from the following Course list:
Humanities/Foreign Language
3
Earn 3 credits by completing courses from the following Course list:
Social Science Elective
3
Earn 3 credits by completing courses from the following Course list:
HRI Approved Elective
2
Earn 2 credits by completing courses from the following Course list:
Residency Requirement (242)
62
Transfer credits will be evaluated, and as applicable, up to 46 credits may be applied to this program.
GPA Requirement
62
This requires a minimum GPA of 2
Program Overview & Guidance
Delivery Mode
In-Person
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Delivery Mode
Online
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Delivery Mode
Hybrid
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Credential That Prepares You For This Program
Credential
Link
Credential That Prepares You For This Program
Credential
Link
| Program Guidance Element | What You Need to Know |
|---|---|
| Considerations for Selecting Degree | |
| Program Requirement Notes | Program Requirement Notes Approved HRI Electives: HRI 109 - Introduction to Restaurant Management HRI 150 - Introduction to Hospitality Ownership HRI 205 - Fundamentals of Wine HRI 235 - Marketing of Hospitality Services HRI 256 - Principles and Applications of Catering HRI 275 - Hospitality Law |
| Considerations When Selecting Courses |
|
| Program Requirements Beyond Specific Courses | |
| Doing More With Your Degree | |
| Program Successes & Highlights | TCC had 6 graduates in 2020-21, 14 graduates in 2019-20, 18 graduates in 2018-19, 36 graduates in 2017-18, and 24 graduates in 2016-17 in the AAS program in Culinary Arts. |
What If I Have An Associate Degree Or Credit For Prior Learning?
| Transfer Guidance Element | What You Need to Know |
|---|---|
| Associate Transfer Degree Completion | The student development requirement at TCC is waived for students who have completed an associate or baccalaureate degree from a regionally accredited institution. All other coursework is evaluated and transferred as applicable to your degree. |
Completion of Associate Degree Concurrent with High School |
| Credit for Prior Learning | TCC recognizes you have a wealth of skills and knowledge gained through life, work and community-based experiences. Credit for Prior Learning at TCC is academic credit awarded to students who successfully demonstrate college or university-level learning achieved through informal or experiential learning outside of the classroom. You can have your learning evaluated for academic credit, saving you time and money towards earning your degree.
For more information: https://help.tcc.edu/s/topic/0TO1R000000gnrkWAA/credit-for-prior-learning |
| Did You Know That... |
|
College Level Information
Number of Transfer Students
3513
| College Fit Guidance | What You Need to Know |
|---|---|
| Is This College Right For Me? | At TCC, we believe everyone should have access to a high quality, affordable education. With diverse programs designed for immediate job placement, smaller class sizes, top-rated faculty and modern campuses, TCC is an ideal environment for a life changing education, right here in your own backyard. |
| Transfer Student Catalog Year | Catalog year is determined when an academic plan is selected by the student. |
| First Year Student Catalog Year | Catalog year is determined by first semester of attendance. |
| Applying for Guaranteed Admissions | Completing the first two years of your degree at TCC can get you in the door - while saving you thousands on the cost of your education. We recommend that you start your transfer planning during your first semester at TCC. In addition to your regular academic advising, you should review the TCC guaranteed admissions agreements and the transfer guides for the college or university to which you would like to transfer.
https://help.tcc.edu/s/article/Guaranteed-Transfer-Programs. |
Where Can This Degree Transfer
This section displays degrees most closely related to this program and to which you may be able to transfer. So, you can use this list to find the next degree you can complete in your major. Please click the degree name to visit that program page.
| Institution | Title | Degree | Award Name | Award Level | Delivery Mode |
|---|---|---|---|---|---|
| J Sargeant Reynolds Community College | Associate of Applied Science in Culinary Arts - Culinary Arts Specialization | Associate | Associate of Applied Science | 2-Year | In-Person |
| J Sargeant Reynolds Community College | Associate of Applied Science in Culinary Arts - Pastry Arts Specialization | Associate | Associate of Applied Science | 2-Year | In-Person |
| J Sargeant Reynolds Community College | Association of Applied Science in Culinary Arts - Culinary Management Specialization | Associate | Associate of Applied Science | 2-Year | In-Person |
| Virginia Western Community College | Associate of Applied Science Degree in Culinary Arts | Associate | Associate of Applied Science | 2-Year | In-Person, Hybrid |
| Virginia Western Community College | Associate of Applied Science in Culinary - Baking Specialization | Associate | Associate of Applied Science | 2-Year | In-Person, Hybrid |
| Central Virginia Community College | AAS in Culinary Arts | Associate | Associate of Applied Science | 2-Year | In-Person, Online |
Careers Where This Degree Applies
| O*Net Code | Name | Description | Parent |
|---|---|---|---|
| 11-9051.00 | Food Service Managers | Plan, direct, or coordinate activities of an organization or department that serves food and beverages. | Management Occupations |
| 35-1011.00 | Chefs and Head Cooks | Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. | Food Preparation and Serving Related Occupations |
| 11-9081.00 | Lodging Managers | Plan, direct, or coordinate activities of an organization or department that provides lodging and other accommodations. | Management Occupations |
| 35-2013.00 | Cooks, Private Household | Prepare meals in private homes. Includes personal chefs. | Food Preparation and Serving Related Occupations |
| 35-1012.00 | First-Line Supervisors of Food Preparation and Serving Workers | Directly supervise and coordinate activities of workers engaged in preparing and serving food. | Food Preparation and Serving Related Occupations |
| 35-2019.00 | Cooks, All Other | All cooks not listed separately. | Food Preparation and Serving Related Occupations |
| 51-3011.00 | Bakers | Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods. | Production Occupations |
| 13-1161.00 | Market Research Analysts and Marketing Specialists | Research conditions in local, regional, national, or online markets. Gather information to determine potential sales of a product or service, or plan a marketing or advertising campaign. May gather information on competitors, prices, sales, and methods of marketing and distribution. May employ search marketing tactics, analyze web metrics, and develop recommendations to increase search engine ranking and visibility to target markets. | Business and Financial Operations Occupations |
| 11-2021.00 | Marketing Managers | Plan, direct, or coordinate marketing policies and programs, such as determining the demand for products and services offered by a firm and its competitors, and identify potential customers. Develop pricing strategies with the goal of maximizing the firm's profits or share of the market while ensuring the firm's customers are satisfied. Oversee product development or monitor trends that indicate the need for new products and services. | Management Occupations |
| 13-1161.01 | Search Marketing Strategists | Employ search marketing tactics to increase visibility and engagement with content, products, or services in Internet-enabled devices or interfaces. Examine search query behaviors on general or specialty search engines or other Internet-based content. Analyze research, data, or technology to understand user intent and measure outcomes for ongoing optimization. | Business and Financial Operations Occupations |
| 35-2014.00 | Cooks, Restaurant | Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu. | Food Preparation and Serving Related Occupations |
| 19-1012.00 | Food Scientists and Technologists | Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content to determine levels of vitamins, fat, sugar, and protein; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food. | Life, Physical, and Social Science Occupations |
| 25-1199.00 | Postsecondary Teachers, All Other | All postsecondary teachers not listed separately. | Educational Instruction and Library Occupations |
| 11-9072.00 | Entertainment and Recreation Managers, Except Gambling | Plan, direct, or coordinate entertainment and recreational activities and operations of a recreational facility, including cruise ships and parks. | Management Occupations |
| 11-9179.01 | Fitness and Wellness Coordinators | Manage or coordinate fitness and wellness programs and services. Manage and train staff of wellness specialists, health educators, or fitness instructors. | Management Occupations |
| 11-9179.00 | Personal Service Managers, All Other | All personal service managers not listed separately. | Management Occupations |
| 11-9179.02 | Spa Managers | Plan, direct, or coordinate activities of a spa facility. Coordinate programs, schedule and direct staff, and oversee financial activities. | Management Occupations |
| 13-1199.04 | Business Continuity Planners | Develop, maintain, or implement business continuity and disaster recovery strategies and solutions, including risk assessments, business impact analyses, strategy selection, and documentation of business continuity and disaster recovery procedures. Plan, conduct, and debrief regular mock-disaster exercises to test the adequacy of existing plans and strategies, updating procedures and plans regularly. Act as a coordinator for continuity efforts after a disruption event. | Business and Financial Operations Occupations |
| 13-1199.00 | Business Operations Specialists, All Other | All business operations specialists not listed separately. | Business and Financial Operations Occupations |
| 11-3013.00 | Facilities Managers | Plan, direct, or coordinate operations and functionalities of facilities and buildings. May include surrounding grounds or multiple facilities of an organization's campus. | Management Occupations |
| 13-1199.06 | Online Merchants | Conduct retail activities of businesses operating exclusively online. May perform duties such as preparing business strategies, buying merchandise, managing inventory, implementing marketing activities, fulfilling and shipping online orders, and balancing financial records. | Business and Financial Operations Occupations |
| 13-1199.07 | Security Management Specialists | Conduct security assessments for organizations, and design security systems and processes. May specialize in areas such as physical security or the safety of employees and facilities. | Business and Financial Operations Occupations |
| 11-3013.01 | Security Managers | Direct an organization's security functions, including physical security and safety of employees and facilities. | Management Occupations |
| 13-1199.05 | Sustainability Specialists | Address organizational sustainability issues, such as waste stream management, green building practices, and green procurement plans. | Business and Financial Operations Occupations |