RCC College Catalog
For the most up-to-date information about this program (including all requirements), please refer to our College Catalog.
Learn from the Best
When it comes to good food, there’s no place better to be trained on the Northern Neck and Middle Peninsula than at RCC. We have one of the most talented chefs and educators to have ever held a spatula — Chef Hatley Bright. She has years of in-kitchen experience and has prepared a curriculum designed to give as much of her knowledge as possible.
Through academic and hands-on exercises, you’ll be qualified to serve as a Broiler Cook, Fry/Sauté Cook, Pantry Cook, Soup and Sauce Cook, and Vegetable Cook after completing the program.
Crumbs of Information
The Culinary Arts program is made up of six classes and to complete and earn the certificate, you must earn 16 credits at the minimum. One big plus to our culinary arts experience is that students who complete the program will then be able to take part in externships at regional restaurants.
Curriculum
| # | Title | Lecture | Lab | Credit |
|---|---|---|---|---|
| HRI 115 | Food Service Managers Sanitation Certification | 1 | 0 | 1 |
| HRI 106 | Principles of Culinary Arts I | 2 | 3 | 3 |
| HRI 218 | Fruit, Vegetable, and Starch Preparation | 2 | 3 | 3 |
| HRI 145 | Garde Manger | 2 | 3 | 3 |
| HRI 134 | Food and Beverage Service Management | 2 | 3 | 3 |
| HRI 128 | Principles of Baking | 2 | 3 | 3 |
| Total | 11 | 15 | 16 |
Total Minimum Credits: 16
FAQs
Will be coming soon.
Program Cost
Starting in the Fall 2017 semester, classes will cost $141.75 per credit hour
- Get complete payment options at our Tuition and Fees section.
Semester Begins Note for Programs
Contact Us
Do you have questions about our Culinary Arts Career Studies Certificate program? Fill out the form and we’ll send you more information about the program, and an RCC counselor will be in touch to follow up.
RCC has been honored as a 
