Culinary Arts and Management
(Partnership Program)
Award: Associate of Applied Science Degree
Major: Culinary Arts and Management
Possible occupations for graduates: pastry chef, broiler cook,
restaurant owner, food service manager, caterer, and sous chef.
The Culinary Arts and Management associate of applied science degree
program is a partnership program with Dabney S. Lancaster Community
College. Students complete 27 credits of general education courses at
Blue Ridge Community College and subsequently complete the remaining
program requirements at Dabney S. Lancaster Community College. Students
will gain the skills needed to begin, or advance in, the specialty field
of Culinary Arts and Management. In addition to food preparation
principles and practice, students will also become knowledgeable about
the management of food and beverage service operations.
For information about general education requirements at BRCC, contact Ms. Beth Styers in the Counseling Center. For additional information about the Culinary Arts and Management program, contact Dr. Phil McManus at 540-863-2931.
General Education Requirements
(Completed at Blue Ridge Community College)
| Course No. | Title | Credits |
|---|---|---|
| BUS 100 | Introduction to Business | 3 |
| BUS 241 | Business Law | 3 |
| ENG 111 | English Composition I | 3 |
| ENG 112 | English Composition II | 3 |
| HLT 100 | First Aid and CPR a | 2 |
| ITE 115 | Introduction to Computer Applications and Concepts | 3 |
| MTH 141 | Business Mathematics I b | 3 |
| SDV | Student Development | 1 |
| Humanities/Fine Arts Elective | 3 | |
| Social Science Elective | 3 | |
| 27 |
Program Requirements (
Completed at Dabney S. Lancaster Community College)
| Course No. | Title | Credits |
|---|---|---|
| BUS 117 | Human Relations/Leadership | 3 |
| HRI 119 | Applied Nutrition/Food Service | 3 |
| HRI 128 | Principles of Baking | 3 |
| HRI 140 | Fundamentals of Quality Hospitality Industry | 3 |
| HRI 145 | Garde Manger | 3 |
| HRI 154 | Principles of Hospitality Management | 3 |
| HRI 158 | Sanitation and Safety | 3 |
| HRI 190 | Coordinated Internship | 3 |
| HRI 218 | Fruit, Vegetable and Starch Preparation | 3 |
| HRI 219 | Stock, Soup and Sauce Preparation | 3 |
| HRI 220 | Meat, Seafood and Poultry Preparation | 3 |
| HRI 228 | Food Production Operations | 3 |
| HRI 251 | Food and Beverage Cost Control | 3 |
| 42 | ||
| Total credits required | 69 |
a will substitute for HLT 106 at Dabney S. Lancaster Community College
b will substitute for MTH 120 at Dabney S. Lancaster Community College