Culinary Institute Of Virginia

Highlights

• Culinary Arts hands-on training
• Externships program at local hospitality businesses
• Associate Degree in less than 2 years
• Flexible class schedules including nights, weekends, and online
• Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools

About the School

Culinary Institute of Virginia (CVI) was founded in 1966. The school provides hands-on training in on-campus kitchens that are designed to emulate commercial environments. Students prepare themselves for hospitality industry careers by working alongside professional chef instructors.

Academic Programs

The Associates Degree curriculum is structured into several segments: Year 1, Year 2, Capstone Semester, and Management and Externships. Each portion of the program has specific educational objectives.

• Year 1 – Teaches Culinary Techniques and Fundamentals, Front of the House Management, Principles of Baking, Meat/Fish Fabrication and Food Theory.
• Year 2 – Focuses on Advance Table Service, A La Carte Cooking, Intermediate Baking, International Cooking, Garde Manger and Pastry Arts.
• Capstone Semester – During this semester students work on group projects that bring together skills taught during the program. Management Systems trains participants to develop a business plan, attain capital and plan opening and operating budgets. The Capstone Project prepares participants to design a menu, create and test original dishes and then how to cook, serve, and present a completed menu to guests.
• Management – During their entire program, students take part in short, focused courses that augment their classes. These concentrations ensure that students graduate with the skills need to manage sanitation, nutrition, wine and spirits, as well as purchasing and food costing.
• Externships – CVI's employer-externship program is an opportunity for trainees to gain real-world, hands-on education. As part of their program requirements students are required to complete a specified number of hours at a CVI approved food service provider.

Learning Options

CVI offers flexible scheduling of classes for its students. Classes can be taken weekdays during the day and evenings as well as weekends. Some classes are available online.

Students have access to a complete online library to help them with their studies.

Faculty

The school has a diverse faculty who are industry professionals, experienced in American and International Cuisine.

Student Life

Day, evening and weekend classes as well as some classes online gives students the flexibility to take classes while keeping their daily lives intact.

Instructor and peer interaction are a normal part of the curriculum and during the Capstone Semester students work together on group projects. This cooperative programming helps students to form friendships and develop network connections that can be valuable throughout their careers.

The school does have accommodations for student housing.

Admissions and Financial Aid

All prospective students must have a high school diploma or its equivalent. Interested students can fill out an online application.

Students who qualify may be eligible for state and federal financial aid programs. Students should complete a FAFSA form, and contact the Financial Aid Office for help navigating the application process.

The school has an EZPay program that allows students to make credit card or check card payments for tuition. There is also an option for online check payments.