Program Details
Program Details
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Career Studies Certificate
Piedmont Virginia Community College
Program Details
Career Studies Certificate in Professional Cooking
Career Studies CertificateCareer Studies Certificate in Professional Cooking
Piedmont Virginia Community College
Are you interested in working in a restaurant or professional kitchen? Students in this hands-on program learn the technical skills that lead to beginning careers in culinary arts.
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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| Program Guidance Element | What You Need to Know |
|---|---|
| Considerations for Selecting Degree | |
| Considerations When Selecting Courses |
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| Program Requirements Beyond Specific Courses | |
| Doing More With Your Degree | |
| Program Successes & Highlights |
Related Programs & Certifications

On Completion You Are Ready For
Credential
Link
Program Credit Requirements

Credit and Course Requirements for the Program are expected in a future release. Please look above to see if a Transfer Guide is available for this program. If you are a current Virginia Community College student or are planning to start at a Virginia Community College before transferring to this institution and program, please follow the Transfer Guide to plan your courses at the community college.
If you wish to see how your credits may apply, you can:
If you wish to see how your credits may apply, you can:
- Contact the institution where a staff member can help you map your credits to the requirements for this program.
- View the program requirements listed in the institution's catalog.
What If I Have An Associate Degree Or Credit For Prior Learning?

| Transfer Guidance Element | What You Need to Know |
|---|---|
| Associate Transfer Degree Completion | Prior completion of any associate degree or higher waives the SDV 100 requirement. All courses are evaluated and transferred as applicable to your degree. |
Completion of Associate Degree Concurrent with High School | Prior completion of any associate degree or higher waives the SDV 100 requirement. All courses are evaluated and transferred as applicable to your degree. |
| Credit for Prior Learning | https://www.pvcc.edu/credit-prior-learning |
| Did You Know That... |
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College Level Information

| College Fit Guidance | What You Need to Know |
|---|---|
| Is This College Right For Me? | |
| Transfer Student Catalog Year | |
| First Year Student Catalog Year | |
| Applying for Guaranteed Admissions |
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 | Associate | Associates of Applied Science | 2-Year | In-Person, Online, Hybrid |
| J Sargeant Reynolds Community College | Associate of Applied Science in Culinary Arts - Baking Major | Associate | Associates of Applied Science | 2-Year | In-Person |
| J Sargeant Reynolds Community College | Associate of Applied Science in Culinary Arts- Restaurant Management | Associate | Associates of Applied Science | 2-Year | In-Person |
| Southwest Virginia Community College | Associate of Applied Science in Culinary Arts | Associate | Associate of Applied Science | 2-Year | In-Person |
| Virginia Western Community College | Associate of Applied Science in Culinary Arts Degree | Associate | Associate of Applied Science | 2-Year | In-Person, Hybrid |
| Virginia Western Community College | Associate of Applied Science in Culinary Arts Degree Baking Specialization | Associate | Associate of Applied Science | 2-Year | In-Person, Hybrid |
Careers Where This Degree Applies

| O*Net Code | Name | Description | Parent |
|---|---|---|---|
| 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 |
| 35-2019.00 | Cooks, All Other | All cooks not listed separately. | Food Preparation and Serving Related Occupations |
| 35-2012.00 | Cooks, Institution and Cafeteria | Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias. | Food Preparation and Serving Related 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 |
| 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 |
Cost To Complete

