Associate of Applied Science in Culinary Arts
Hands‑On Chef Training for Restaurant & Hospitality Careers
-Highly qualified professional instructors with extensive knowledge and top-notch experience
-Excellent facility: renovated spacious lecture rooms and laboratory with newly purchased equipment
-Up-to-date knowledge, expertise, and skills
The Associate of Applied Science in Culinary Arts at Columbia College provides hands‑on chef training through lab‑based and classroom instruction in professional kitchens.
Students move from foundational to advanced culinary coursework designed to prepare them for entry‑level culinary and restaurant jobs, including line cook, prep cook, garde manger, and pastry or baking assistant. The curriculum covers both culinary theory and practical skills, equipping students to meet current industry standards in foodservice and hospitality.
Key topics include sanitation and food safety, baking and pastry, hot and cold food production, nutrition, customer service, and kitchen and restaurant management. Upon completion, graduates are qualified for entry‑level positions in the culinary and hospitality industry, with the skills needed to work in restaurants, hotels, catering companies, and other foodservice operations.
Turn Your Passion for Food into a High‑Growth Culinary Career in DC
The growing appetite for diverse dining experiences, specialty restaurants, and high‑quality food delivery has increased demand for trained culinary professionals in restaurants, hotels, catering companies, and institutional foodservice.
Graduates with an Associate of Applied Science in Culinary Arts from Columbia College are prepared for entry‑level culinary careers such as line cook, prep cook, pastry or baking assistant, and sous‑chef in the Washington, DC metropolitan area.
With additional experience, many culinary arts graduates can advance into roles such as chef de partie, executive chef, private chef, or food service manager. According to the U.S. Bureau of Labor Statistics, chefs and head cooks earn a median annual wage around $60,990 and are projected to experience faster‑than‑average employment growth over the next decade, reflecting strong demand for skilled kitchen leadership.
In major markets like Washington, DC, chef salaries are often higher than national averages, making culinary arts an attractive career path for students who want to turn their passion for food into stable, well‑paid work. Cooks and chefs who combine formal training with hands‑on experience typically have the best job prospects and the most opportunities for advancement.
Educational Outcomes/Settings
Graduates of the Associate of Applied Science in Culinary Arts at Columbia College acquire the technical and professional skills needed for entry‑level culinary and kitchen positions in restaurants, hotels, catering companies, and institutional foodservice in the Washington, DC metropolitan area.
The culinary arts curriculum blends hands‑on kitchen labs with coursework in food safety, production, baking, nutrition, and kitchen management to prepare students for real‑world chef and cook roles.
Median Salary
$74,250
per year$35.70
per hourIdentification
- •Passport
- •Driver's License
- •State-issued ID
Education History
- •Diploma/school transcript (at least high school)
- •General Equivalency Diploma (GED)
- •DD-214 form
Application Fee
Domestic$100
International$200
International Applicants
F-1 Student Visa
- •Initial Enrollment
- •Transfer-In with I-20
- •Change of Status
- •1+1+1 Program
J-1 Exchange Visitor
- •College/University Student
- •Au Pair
Learn more about our Global Education Programs
Non-Native English Speakers
CaMLA (Cambridge Michigan Language Assessments) English Test to define the English level.
Compliances & Guidelines
Industry Associations
