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
Prepares individuals for immediate employment as a professional cook. Combining technical training and work-based learning, this program will meet the demands for competitive employment in the food service industry. Program graduates will have the necessary training and experience for competitive entry into employment in restaurants, catering, grocery stores, and institutional food service. Successful graduates will earn a ServSafe certification for food safety.
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 |
|
| Program Requirements Beyond Specific Courses | |
| Doing More With Your Degree | |
| Program Successes & Highlights |
Related Programs & Certifications
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 Professional Cooking
25
Career Studies Certificate in Professional Cooking
25
CSC PROFESSIONAL COOKING
25
Course Requirements for CSC PROFESSIONAL COOKING
25
SDV 100
1
Earn 1 credits by completing courses from the following Course list:
CUL 106
3
Earn 3 credits by completing courses from the following Course list:
CUL 119
3
Earn 3 credits by completing courses from the following Course list:
BAK 128
3
Earn 3 credits by completing courses from the following Course list:
HRI 158
3
Earn 3 credits by completing courses from the following Course:
CUL 107
3
Earn 3 credits by completing courses from the following Course list:
CUL 220
3
Earn 3 credits by completing courses from the following Course list:
MTH 154 or tech elec
3
Earn 3 credits by completing courses from the following Course list:
HRI ___
3
Earn 3 credits by completing courses from the following Course list:
UNUSED COURSES
0
Plan GPA Requirement for CSC PROFESSIONAL COOKING
0
This requires a minimum GPA of 2
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 - 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 | Associate of Applied Science in Culinary Arts - Culinary Management Specialization | Associate | Associate 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 |
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