The Associate of Applied Science and Career Studies Certificate programs are designed to produce the trained hospitality and tourism workforce necessary to realize the Region’s goal in establishing the Roanoke Valley area as a travel, convention, and tourism destination. Such a workforce will not only serve our visitors, but will also enrich our community by providing quality dining and memorable hospitality experiences in our local restaurants, clubs, and hotels. Based on statewide projections, during the next decade there will be a great demand for qualified culinary workers at multiple levels to service the growing needs of the culinary and hospitality industry in our society. As a provider of a skilled culinary and hospitality workforce, we will support the various regional economic development initiatives through our partnership with area businesses and public sector organizations. Completion of the Associate of Applied Science degree satisfies the American Culinary Federation eligibility requirements to test for both the Certified Culinarian (CC) and Certified Pastry Culinarian (CPC) designations. Visit the American Culinary Federation website for further information.
Students completing the 27-credit hour Career Studies Certificate program receive a technical education foundation in food production, the culinary arts field, and an introduction to the hospitality industry. The Associate of Applied Science curriculum provides additional technical education in the culinary arts while requiring general education courses which may lead to other postsecondary educational opportunities. Both curricula are competency-based, and dual enrollment opportunities with secondary school programs in the college's service area are available.
Put your apron on and join the Culinary Institute at Virginia Western for our cooking classes. Our restaurant standard kitchen set-up invites you to step into the world of a professional chef. Our chefs will tempt your taste buds with the recipes they have planned. Participants will gain hands-on knowledge of basic cooking techniques while incorporating fresh ingredients into delicious culinary creations. Participants will receive recipe cards. Non-alcoholic beverages will be served. Comfortable clothing is suggested and a closed toe shoe is mandatory.
To register for classes, please complete our free of charge on-line application for non-credit classes by clicking here. Contact our Admissions Office at 540-857-7231 (press #9 for a person) if you have any application questions. To access a paper application, please click here. Payment must be made the same day of registration. All classes are held in the Culinary kitchen located at 109 Henry Street NW behind the Roanoke Higher Education Center (click here for directions/parking information). Contact Lacey Carey at 540-857-6210 if you have further questions.
James Zeisler, Sr., CEC, CCA, CDM, CFPP
Instructor, Culinary Arts
540-767-6127 | Office: Located in the Roanoke Higher Education Center, suite 201
A.O.S. - Culinary Arts - Johnson & Wales University, 1992
Certificate - Dietary Management, University of Florida, 1999
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