Culinary Arts Certificate

AssociateCertificate
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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
  • Certificate Program Electives - CUS172, CUS261, and CUS262

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.”

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 Washington DC metro area, 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 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

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 Applicants

This program is currently unavailable for international students

Non-Native English Speakers

CaMLA (Cambridge Michigan Language Assessments) English Test to define the English level.

How to ApplyAdmissions

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