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Program checklist · A.A.S.

Culinary Arts: Al Pollard Culinary Arts Program, A.A.S.

Virginia Western Community College · Roanoke, VA

A checklist is the list of requirements to complete this program and receive the award, as the college publishes it in its catalog. It is the same for everyone. It does not say what you have completed; that comes from applying your own record.

Program
Award
A.A.S.
Credential class
ceterms:AssociateDegree
CIP
12.0500
Catalog edition
2026-2027
Checklist type
degree-program
Identifiers
IPEDS UNITID
233949
CourseShelf checklist
CK_233949_72e968c2
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 59

Requirements to complete

Every course or condition the catalog lists, in the catalog's order.

First Semester

9 items
  1. Full Semester:
    Not resolved to a course
  2. MTH 132* - Business Mathematics 3 CR
    Not resolved to a course
  3. HLT 105
    Cardiopulmonary Resuscitation
    As published: “Cardiopulmonary Resuscitation 1 CR 1”
    1
  4. 7-Week 1:
    Not resolved to a course
  5. HRI 158* - Sanitation and Safety 3 CR
    Not resolved to a course
  6. HRI 154* - Principles of Hospitality Management 3 CR
    Not resolved to a course
  7. 7-Week 2:
    Not resolved to a course
  8. SDV 101
    Orientation to Health Professions
    As published: “Orientation to Culinary Arts 2 CR”
    2
  9. CUL 106* - Principles of Culinary Arts I 3 CR
    Not resolved to a course

Second Semester

8 items
  1. Full Semester:
    Not resolved to a course
  2. Social Science ELE - Social Sciences Elective 3 CR
    Not resolved to a course
  3. Humanities/Fine Arts ELE - Humanities/Fine Arts Elective 3 CR
    Not resolved to a course
  4. ENG 111
    College Composition I
    As published: “College Composition I 3 CR”
    3
  5. 7-Week 1:
    Not resolved to a course
  6. BAK 128* - Principles of Baking 3 CR
    Not resolved to a course
  7. HRI 225
    Menu Planning & Dining Room Service
    As published: “Menu Planning & Dining Room Service 3 CR”
    3
  8. HRI 255
    Human Resource Management and Training for Hospitality and Tourism
    As published: “Human Resource Management and Training for Hospitality and Tourism 3 CR”
    3

Third Semester

9 items
  1. 7-Week 1:
    Not resolved to a course
  2. CUL 220* - Meat, Seafood, and Poultry Preparation 3 CR
    Not resolved to a course
  3. CUL 219* - Stock, Soup, and Sauce Preparation 3 CR
    Not resolved to a course
  4. HRI 215
    Food Purchasing
    As published: “Food Purchasing 3 CR”
    3
  5. 7-Week 2:
    Not resolved to a course
  6. HRI 251* - Food and Beverage Cost Control I 3 CR
    Not resolved to a course
  7. CUL 119* - Applied Nutrition for Food Service 2 CR
    Not resolved to a course
  8. CUL 122* - Applied Nutrition for Food Service Laboratory 1 CR
    Not resolved to a course
  9. BAK 280* - Principles of Advanced Baking and Pastry 3 CR
    Not resolved to a course

Fourth Semester

8 items
  1. Full Semester:
    Not resolved to a course
  2. Social Science ELE - Social Sciences Elective 3 CR
    Not resolved to a course
  3. HRI 290
    Coordinated Internship in Hospitality Management
    As published: “Coordinated Internship in Hospitality Management 3 CR”
    3
  4. 7-Week 1:
    Not resolved to a course
  5. CUL 145* - Garde Manger 3 CR
    Not resolved to a course
  6. CUL 207* - American Regional Cuisine 3 CR
    Not resolved to a course
  7. 7-Week 2:
    Not resolved to a course
  8. CUL 206* - International Cuisine 3 CR
    Not resolved to a course

Total Minimum Credits for Degree: 66

17 items
  1. Communicate satisfactorily with clients, supervisors, peers, and the culinary team, which includes a diverse group of people.
    Not resolved to a course
  2. See and hear adequately to be able to react to the varied culinary environments, such as receive and interpret various equipment signals.
    Not resolved to a course
  3. See adequately to read equipment gauges in order to correctly interpret displayed data.
    Not resolved to a course
  4. Be prepared to attend and stand/walk during class and/or labs during day and/or evenings lasting from 3 to 9 hours in length.
    Not resolved to a course
  5. Walk rapidly for a prolonged period from one area to another. Work with sense of urgency.
    Not resolved to a course
  6. Bend or squat frequently.
    Not resolved to a course
  7. Assist in lifting or moving equipment, cooking pots and pans and food ingredients.
    Not resolved to a course
  8. Demonstrate adequate eye/hand coordination for dexterity in manipulation of equipment and utensils.
    Not resolved to a course
  9. Use hands for grasping, pushing, pulling and fine manipulation.
    Not resolved to a course
  10. Work with arms fully extended overhead for short periods.
    Not resolved to a course
  11. Differentiate the color spectrum for proper preparation and presentation of prepared dishes.
    Not resolved to a course
  12. Possess the visual acuity to correctly read handwritten requisitions, orders, receiving reports, recipes, and provide safety for clients.
    Not resolved to a course
  13. Must be able to lift a minimum of 50 pounds.
    Not resolved to a course
  14. Be able to multi-task, as well as, keep a “level head” when exposed to highly stressful and demanding situations in lab and internship settings.
    Not resolved to a course
  15. Work in close quarters in close proximity to a diverse group of people.
    Not resolved to a course
  16. Withstand high-temperature environment for prolonged periods of time.
    Not resolved to a course
  17. Work as a member of a cohesive team.
    Not resolved to a course
Source. Virginia Western Community College, catalog 2026-2027 — https://catalog.virginiawestern.edu/preview_program.php?catoid=25&poid=3480. Captured page pages/0038.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.