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Culinary Institute of Virginia

AAS Degree in Culinary Arts

What You Can Learn

Overview What You Can Learn Where You Can Go

Year 2: Sophomore Year Classes

Year 1 Year 2 Externship Program

While reinforcing the basics, Sophomore courses provide an opportunity for students to bring more creativity and individuality into the classroom.

Front of House Management: The tables have turned in this course, giving you a chance to be in front of customers and understand the importance of good service.

  • Dining room organization and operations
  • Opening and closing procedures
  • Customer care and salesmanship
  • Table setting and service in an traditional restaurant environment
  • Tableside cooking and carving
  • Basic Beverage Service, including discussions of beer, wine and the art of mixing cocktails
  • Legal and ethical responsibilities of alcoholic beverage service

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Supervision for Food Service: Lead your team to success! This course discusses the role of the chef supervisor in the food service industry.

  • Historical development of modern management theories and the application of current best practices
  • Leadership and management skills: goal setting, effective communication, motivating, and problem solving
  • Understanding of how a menu and concept impacts employee selection, staffing and scheduling

A la Carte Cooking: The success of a restaurant is determined by more than the menu alone. Apply your business and culinary skills as you explore classic French and American dishes.

  • Recipe development, conversions and food costing
  • Regional American and classic French cuisine
  • Modern a la carte cooking utilizing the brigade system
  • Plating techniques
  • Discussions of food and labor costs and revenue management

International Cooking: Explore other cultures through their cuisine as you apply traditional techniques to new ingredients.

  • Characteristics and flavor profiles of ingredients from various continents
  • Preparing food to exacting standards
  • Presentation and platter techniques
  • Development of international menus

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Garde Manger: Art and food combine as you learn classic charcuterie, hors d'oeuvres, and platter presentations. Your work will be showcased at a Grand Buffet for your friends and family!

  • Classical charcuterie: pates, terrines, galantines, and mousseline
  • Hors d'oeuvres, canapes, and sushi
  • Special event planning, organization, and execution
  • Buffet design and platter presentations
  • Display pieces such as tallow and salt dough, vegetable carvings

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Advanced Baking and Pastry Arts: Take your baking skills to a new level with classic techniques and add your own creative twists. Your work will be showcased at a Grand Buffet for your friends and family!

  • Quality production and finishing of classic pastries and confections
  • Ice creams, sorbets
  • Building cakes, butter creams, chocolate work
  • Dessert garnishes and sauces
  • Concentration on plating individual desserts and buffet presentations

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