Culinary Arts Diploma
Diploma
Virginia College in Jacksonville's Main Page | Program List
This program prepares students for a diversified, intensive education in food preparation. Students receive hands-on realistic training, following the program guidelines of the American Culinary Federation Accrediting Commission. It is designed to provide learning experiences that offer students a solid background of practical training, and ensures that students are instructed in fundamental, intermediate, and advanced culinary arts along with a real-world externship under the direction of certified chefs.
Visit the website of Culinard - the Culinary Institute of Virginia College in Jacksonville to learn more about our 36-week fast-track culinary arts diploma program.
*Program details subject to change. See the official campus catalog and appropriate addenda for the latest information.
Consumer Information for Culinary Arts (Diploma/Certificate)
This program of study is designed to prepare students for the types of occupations listed below. The occupations listed are based on federal government information and represent the types of positions for which the program generally prepares graduates. The College makes no representation or warranty that its graduates have obtained these positions or that any future graduates will obtain these positions.
| Occupation | SOC Code |
|---|---|
| Chefs and Head Cooks | 35-1011.00 |
| Cooks, All Other | 35-2019.00 |
| Cooks, Private Household | 35-2013.00 |
| Cooks, Restaurant | 35-2014.00 |
| First-Line Supervisors/Managers of Food Preparation and Serving Workers | 35-1012.00 |
Important Notice:
The following consumer information is provided as required by federal regulations. This information is based on current and historical data and does not constitute a promise or guarantee of future performance. There are many factors that will change the cost of a program, the time to complete the program, or the amount of debt that an individual may incur in order to complete the program, including transfer credits, eligibility for grants or scholarships, the decision whether to attend on a full- or part-time basis, course failures, and non-continuous attendance. These figures represent general program information that may vary for individual students based on their circumstances. The College reserves the right to adjust tuition and fees and to add or delete programs of study at any time, in accordance with applicable statutes and regulations.
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