CULINARD–The Culinary Institute of Virginia College Culinary Arts
By SchoolBuddy on 30 Apr 2007
General Information
Private, coeducational, four-year college. Urban campus. Founded in 1989. Accredited by Accrediting Council for Independent Colleges and Schools.
Program Information
Offered since 2000. Accredited by American Culinary Federation Accrediting Commission. Program calendar is divided into quarters. 18-month diploma in culinary arts (weekend program). 21-month occupational associate in culinary arts. 24-month occupational associate in pastry, baking, and confectionery arts. 4-year bachelor’s degree in culinary arts management. 50-week diploma in pastry, baking, and confectionery arts.
Program Affiliation
American Culinary Federation; American Institute of Baking; American Institute of Wine & Food; Chefs Collaborative 2000; Confrerie de la Chaine des Rotisseurs; Council on Hotel, Restaurant, and Institutional Education; International Association of Culinary Professionals; International Food Service Executives Association; James Beard Foundation, Inc.; National Restaurant Association; National Restaurant Association Educational Foundation; Research Chefs Association; Retailer’s Bakery Association; Southern Foodways Alliance; The Bread Bakers Guild of America; U.S. Pastry Alliance; Women Chefs and Restaurateurs; Women’s Foodservice Forum.
Areas of Study
Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; convenience cookery; culinary French; culinary skill development; food preparation; food purchasing; food service communication; food service math; garde-manger; international cuisine; kitchen management; management and human resources; meal planning; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.
Facilities
Bake shop; bakery; catering service; 10 classrooms; 5 computer laboratories; demonstration laboratory; food production kitchen; garden; gourmet dining room; learning resource center; 10 lecture rooms; library; public restaurant; student lounge; 5 teaching kitchens.
Student Profile
400 full-time. 160 are under 25 years old; 197 are between 25 and 44 years old; 43 are over 44 years old.
Faculty
18 total: 15 full-time; 3 part-time. 17 are industry professionals; 1 is a culinary-certified teacher; 1 is a certified sanitarian; 1 registered dietitian. Prominent faculty: Antony Osborne; Melinda Rice, BS; Jerome Queyriaux; John Wilson. Faculty-student ratio: 1:16.
Special Programs
Student hot food competitions, student Knowledge Bowl competitions, student externships.
Typical Expenses
Application fee: $100. Tuition: $34,450 per culinary arts degree; $38,450 per pastry, baking, and confectionary arts degree full-time, $325 per credit hour part-time. Program-related fees include $995 for cutlery tool kit and uniforms; $130 for supplement fee for baking program tools.
Financial Aid
In 2005, 5 scholarships were awarded (average award was $1000). Employment placement assistance is available. Employment opportunities within the program are available.
Housing
Average off-campus housing cost per month: $450.
Application Information
Students may begin participation in January, February, April, May, July, August, October, and November. Applications are accepted continuously. Applicants must interview; submit a formal application, letters of reference, and an essay.
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Contact
Mr. Joe Rogalski
Director of Admissions
Culinary Arts
65 Bagby Drive
Birmingham, AL 35209
Telephone: 205-802-1200
Fax: 205-802-7045
E-mail: jrogalski@vc.edu
admissions@vc.edu
World Wide Web: http://www.culinard.com.
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