Program Details
Program Details
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Career Studies Certificate
Southwest Virginia Community College
Program Details
Career Studies Certificate in Introduction to Food Service
Career Studies CertificateCareer Studies Certificate in Introduction to Food Service
Southwest Virginia Community College
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 | This curriculum prepares graduates to enter the workforce at entry level in the following positions: Prep and/or production cook, dishwasher, vegetable cook. |
| Program Requirement Notes | Program Requirement Notes This curriculum prepares graduates to enter the workforce at entry level in the following positions: Prep and/or production cook, dishwasher, vegetable cook. |
| Considerations When Selecting Courses |
Course work should be completed in the order it appears in the catalog.
|
| Program Requirements Beyond Specific Courses | This curriculum is designed to provide students with the basic skills necessary to obtain an entry level position in the culinary industry at an accelerated pace. |
| Doing More With Your Degree | Easily add as a stackable Career Study Certificate to Culinary Arts. |
| Program Successes & Highlights | Can be completed in two semesters. |
Related Programs & Certifications
On Completion You Are Ready For
Credential
Link
Program Credit Requirements
Please look above to see if a Transfer Guide is available for this program. lf 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.
The table below provides the requirements to complete this program if you are not following a Transfer Guide. 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.
The table below provides the requirements to complete this program if you are not following a Transfer Guide. 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.
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
Career Studies Certificate in Introduction to Food Service
19
Career Studies Certificate in Introduction to Food Service
19
Plan Gpa 221-241-02
19
This requires a minimum GPA of 2
Residency Requirement 221-241-02
5
Transfer credits will be evaluated, and as applicable, up to 14 credits may be applied to this program.
SDV 101 Requirement
1
Earn 1 credits by completing courses from the following Course:
HRI 106 Requirement
3
Earn 3 credits by completing courses from the following Course:
HRI 128 Requirement
3
Earn 3 credits by completing courses from the following Course:
HRI 158 Requirement
3
Earn 3 credits by completing courses from the following Course:
HRI 119 Requirement
2
Earn 2 credits by completing courses from the following Course:
HRI 122 Requirement
1
Earn 1 credits by completing courses from the following Course:
HRI 145 Requirement
3
Earn 3 credits by completing courses from the following Course:
HRI 219 Requirement
3
Earn 3 credits by completing courses from the following Course:
What If I Have An Associate Degree Or Credit For Prior Learning?
| Transfer Guidance Element | What You Need to Know |
|---|---|
| Associate Transfer Degree Completion | Completion of Associate Degree Concurrent with High School | No |
| Credit for Prior Learning | |
| Did You Know That... |
|
College Level Information
Number of Transfer Students
747
Percent of Accepted Transfer Students
100%, AV GPA 3.07
| College Fit Guidance | What You Need to Know |
|---|---|
| Is This College Right For Me? | Annual HC 3145, Transfer in per semester 97, Av Class size 12, Limited Foundation Owned Housing |
| Transfer Student Catalog Year | Fall , Spring, Summer is a catalog year |
| First Year Student Catalog Year | Fall , Spring, Summer is a 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 |
| Virginia Western Community College | Associate of Applied Science in Culinary Arts Degree | Associate | Associate of Applied Science | 2-Year | In-Person, Hybrid |
| Piedmont Virginia 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 Arts Degree Baking Specialization | Associate | Associate of Applied Science | 2-Year | In-Person, Hybrid |
| Tidewater Community College | Associate of Applied Science - Culinary Arts | Associate | Associate of Applied Science | 2-Year | In-Person, Online |
| Tidewater Community College | Associate of Applied Science - Hospitality Management | Associate | Associate of Applied Science | 2-Year | In-Person, Online, Hybrid |
| Tidewater Community College | Associate of Applied Science - Hospitality Management (Food Service Management) | Associate | Associate of Applied Science | 2-Year | In-Person, Online, Hybrid |
| Tidewater Community College | Associate of Applied Science - Hospitality Management (Event Planning) | Associate | Associate of Applied Science | 2-Year | In-Person, Online, Hybrid |
| James Madison University | Bachelor of Science, Major in Hospitality Management | Bachelor | Bachelor of Science | 4-Year | In-Person |
| Richard Bland College | Associate of Science-Business Administration | Associate | Associate of Science | 2-Year | Online, In-Person |
| George Mason University | Tourism and Events Management, BS | Bachelor | Bachelor of Science | 4-Year | Hybrid, In-Person |
| Bridgewater College | Business Administration Major - BA | Bachelor | Bachelor of Arts | 4-Year | In-Person |
| Averett University | Bachelor of Arts in Business Administration | Bachelor | Bachelor of Arts | 4-Year | In-Person |
| Averett University | Bachelor of Science in Business Administration | Bachelor | Bachelor of Science | 4-Year | In-Person, Online |
| Randolph-Macon College | Business - Finance (BA) | Bachelor | Bachelor of Arts | 4-Year | In-Person |
| Randolph-Macon College | Business - Management (BA) | Bachelor | Bachelor of Arts | 4-Year | In-Person |
| Randolph-Macon College | Business - Marketing (BA) | Bachelor | Bachelor of Arts | 4-Year | In-Person |
| Virginia Polytechnic Institute and State University | BS in Business HTM in Event & Experience Management | Bachelor | Bachelor of Science in Business in Hospitality and Tourism Management | 4-Year | In-Person |
| Virginia Polytechnic Institute and State University | BS in Business HTM in Hospitality and Tourism Management | Bachelor | Bachelor of Science in Business in Hospitality and Tourism Management | 4-Year | In-Person |
| Virginia Western Community College | Associate of Applied Science in Management Degree Hospitality Management 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 |
| 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 |
| 11-9051.00 | Food Service Managers | Plan, direct, or coordinate activities of an organization or department that serves food and beverages. | Management Occupations |
| 11-9081.00 | Lodging Managers | Plan, direct, or coordinate activities of an organization or department that provides lodging and other accommodations. | 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 |
Cost To Complete