Associate of Applied Science in Culinary Arts

Next Start Date

Oct 26, 2026

Next Financial Aid Deadline

Oct 16, 2026

Tuition & Costs

$28,140Based on course selections/session

Duration

7-8 sessions70–80 weeks

Credits

Online Learning

Hybrid

Program Level

Associate Degree

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Hands-On Chef Training for Restaurants & Hospitality Careers

Turn Your Passion for Food into a High-Growth Culinary Career in DC metro area — with demand rising for trained culinary professionals across restaurants, hotels, catering companies, and institutional foodservice, an Associate of Applied Science in Culinary Arts from Columbia College prepares graduates for entry-level roles, with room to advance into chef de partie, executive chef, private chef, or food service manager.

Our Culinary Arts program offers hands-on chef training in professional kitchens, guiding students from foundational to advanced coursework in Professional Cooking Foundations, Global Cuisine & Food Production, Baking, Pastry & Artisan Breads, Nutrition, Service & Kitchen Operations, Career Preparation.

A Renovated, Professional Training Kitchen & Lecture Room — Built for Real-World Culinary Skills

Practice in a professional teaching kitchen designed to reflect real-world foodservice environments. Build hands-on skills using industry-style equipment, tools, and kitchen workflows.

Learn from Chefs with White House and London Fine-Dining Experience

Learn from culinary professionals with experience shaped by world-class kitchens. Noree Hatheway was trained by Roland Mesnier, former White House Executive Pastry Chef, while Beverly Coakley gained experience at The Connaught Hotel in London in a restaurant operated by Chef Gordon Ramsay’s group. Together, they bring professional pastry, fine-dining, and hospitality expertise to the Columbia College classroom.

Made by Our Culinary Arts Students

These dishes are made by our Culinary Arts students—practicing real techniques, building confidence, and creating food they are proud to serve.

Curriculum Course Lists

Code	Core Requirements	Credits	Clock Hours
CUA/CUS101	Fundamentals of Cooking	4	60
CUA/CUS153	Sanitation & Safety	4	60
CUA/CUS160	Basic Cooking Theory and Practice	4	60
CUA/CUS165	Cooking Theory and Practice - Sauces, Soups, and Stocks	4	60
CUA/CUS171	Meat, Seafood, and Poultry Preparation	4	60
CUA/CUS172	Fruit, Vegetable, and Starch Preparation	4	60
CUA/CUS185	Fundamentals of Baking	4	60
CUA/CUS188	Pastry Arts	4	60
CUA/CUS190	Artisan Breads	4	60
CUA/CUS204	Nutrition	4	60
CUA/CUS212	American Regional	4	60
CUA/CUS216	Western Cuisine	4	60
CUA/CUS218	Asian Cuisine	4	60
CUA/CUS228	World Cuisine	4	60
CUA/CUS253	Recipe and Menu Management	4	60
CUA/CUS256	Food Service System Management	4	60
CUA/CUS258	Introduction to Gastronomy	4	40
CUA/CUS261	Garde Manger	4	60
CUA/CUS262	Advanced Cooking Theory and Practice	4	60
CUA/CUS270	Career Development	4	302
CUA/CUS271	Career Development II	4	N/A

Code	*General Education Courses(Choose 7)**	Credits
BIO102	Introduction to Biology	4
BPS102	Business and Professional Speech	4
BUA101	Introduction to Business	4
CRT101	Critical Thinking	4
ENG101	English Composition	4
HIST203	U.S. History	4
IT101	Introduction to Information Technology	4
KOR101	Beginner Korean I	4
MAT101	Algebra	4
MAT201	Pre-Calculus	4
PSY101	Introduction to Psychology	4
SOC101	Introduction to Sociology	4
SOC201	Society and Human Behavior	4
SPN101	Introduction to Spanish I	4
SPN102	Introduction to Spanish II	4

*Students must select at least one course from the fields of Humanities, Natural Science/Applied Sciences, Mathematics and Behavioral Sciences.
Associate Degree Program Electives - CUA 270 (Career Development I) and CUA 271 (Career Development II) are 4 credits each

Federal Student Aid Notice

Federal Pell Grants are available to eligible undergraduate students with demonstrated financial need. Eligibility and estimated award amounts are determined based on information provided on the FAFSA®. Final financial aid offers are determined by the school. To apply or learn more, visit StudentAid.gov.

VETERANS & MILITARY STUDENTS

Eligible veterans, service members, and qualified family members may be able to use VA education benefits for this approved program.

Meet Our Alumni — Thanaphon Theerarat

Culinary Arts Alumnus | Now Working at Hyatt Regency Tysons

“Columbia College gave me the opportunity to develop real kitchen skills and prepare for a career in culinary arts. After a field trip, the College connected me with an internship opportunity at Hyatt Regency Tysons. I appreciated the convenient location, supportive instructors, and clean, well-equipped teaching kitchen. My instructors helped me build practical skills and understand what it is like to work in a professional kitchen. I recommend Columbia College to anyone who wants to become a chef. If you are serious about studying Culinary Arts, Columbia College is a great place to start.”

Hands-On Chef Training for Restaurants & Hospitality Careers

A Renovated, Professional Training Kitchen & Lecture Room — Built for Real-World Culinary Skills

Practice in a professional teaching kitchen designed to reflect real-world foodservice environments. Build hands-on skills using industry-style equipment, tools, and kitchen workflows.

Learn from Chefs with White House and London Fine-Dining Experience

Made by Our Culinary Arts Students

These dishes are made by our Culinary Arts students—practicing real techniques, building confidence, and creating food they are proud to serve.

Curriculum Course Lists

Code	Core Requirements	Credits	Clock Hours
CUA/CUS101	Fundamentals of Cooking	4	60
CUA/CUS153	Sanitation & Safety	4	60
CUA/CUS160	Basic Cooking Theory and Practice	4	60
CUA/CUS165	Cooking Theory and Practice - Sauces, Soups, and Stocks	4	60
CUA/CUS171	Meat, Seafood, and Poultry Preparation	4	60
CUA/CUS172	Fruit, Vegetable, and Starch Preparation	4	60
CUA/CUS185	Fundamentals of Baking	4	60
CUA/CUS188	Pastry Arts	4	60
CUA/CUS190	Artisan Breads	4	60
CUA/CUS204	Nutrition	4	60
CUA/CUS212	American Regional	4	60
CUA/CUS216	Western Cuisine	4	60
CUA/CUS218	Asian Cuisine	4	60
CUA/CUS228	World Cuisine	4	60
CUA/CUS253	Recipe and Menu Management	4	60
CUA/CUS256	Food Service System Management	4	60
CUA/CUS258	Introduction to Gastronomy	4	40
CUA/CUS261	Garde Manger	4	60
CUA/CUS262	Advanced Cooking Theory and Practice	4	60
CUA/CUS270	Career Development	4	302
CUA/CUS271	Career Development II	4	N/A

Code	*General Education Courses(Choose 7)**	Credits
BIO102	Introduction to Biology	4
BPS102	Business and Professional Speech	4
BUA101	Introduction to Business	4
CRT101	Critical Thinking	4
ENG101	English Composition	4
HIST203	U.S. History	4
IT101	Introduction to Information Technology	4
KOR101	Beginner Korean I	4
MAT101	Algebra	4
MAT201	Pre-Calculus	4
PSY101	Introduction to Psychology	4
SOC101	Introduction to Sociology	4
SOC201	Society and Human Behavior	4
SPN101	Introduction to Spanish I	4
SPN102	Introduction to Spanish II	4

*Students must select at least one course from the fields of Humanities, Natural Science/Applied Sciences, Mathematics and Behavioral Sciences.
Associate Degree Program Electives - CUA 270 (Career Development I) and CUA 271 (Career Development II) are 4 credits each

Federal Student Aid Notice

VETERANS & MILITARY STUDENTS

Eligible veterans, service members, and qualified family members may be able to use VA education benefits for this approved program.

Meet Our Alumni — Thanaphon Theerarat

Culinary Arts Alumnus | Now Working at Hyatt Regency Tysons

The U.S. Bureau of Labor Statistics reports a median annual wage for chefs and head cooks, with faster-than-average job growth projected — and in major markets like DC, salaries often run even higher, making this a stable, well-paid path for those who combine formal training with hands-on experience.

Educational Outcomes/Settings

Graduates gain the hands-on skills and professional training needed to launch entry-level careers in restaurants, hotels, catering companies, and institutional foodservice across the DC metro area — combining kitchen labs with coursework in food safety, production, baking, nutrition, and kitchen management to prepare real-world, job-ready chefs and cooks.

Graduates are prepared for entry-level roles in Restaurants, Hotels, Catering Companies, and other foodservice operations such as :

Line Cook
Prep Cook
Kitchen Assistant
Garde Manger
Pastry Assistant
Baker’s Assistant
Catering Assistant
Food Preparation Worker
Banquet Kitchen Assistant

Median Salary

$74,250

per year

$35.70

per hour

Career Services Where Our Graduates Work

Identification

•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.

How to Apply Admissions Apply for Financial Aid

Instructors in the Associate of Applied Science in Culinary Arts program are skilled professionals with specialized education and hands-on experience in the field.

Beverly Coakley

- BA in Food Business Management from The Culinary Institute of America. - Experience at The Connaught Hotel in London, working in the restaurant operated by Chef Gordon Ramsay’s group. - Executive Pastry Chef for multiple fine dining and hotel establishments in the Washington, DC area. - Named Pastry Chef of the Year by the Restaurant Association of Metropolitan Washington in 2013. - Teaching professionally since 2015.

Noree Hatheway

- Master of Science in International Hospitality Management. - Pastry Arts Certificate from L’Academie de Cuisine. - Trained under former White House Executive Pastry Chef Roland Mesnier. - Extensive luxury hotel background, including several years as Executive Pastry Chef with The Ritz-Carlton Hotel Company. - Teaching since 2009.