Are you ready to embark on a journey towards becoming a master chef? With our help, you’ll develop skills that are highly valued by employers in this industry, equipping you with the potential to succeed and make your mark in various realms of culinary arts. Our curriculum will support you every step of the way towards the moment you GRAB Your FUTURE!
Our program aims to provide students with a comprehensive education in the world of culinary, giving them the knowledge, skills, and practical experience they need to create delicious, innovative dishes that reflect their unique vision and story. With a focus on theoretical studies, visual demonstrations, and hands-on practice, students will gain valuable skills to enter the industry, whether as the next food personality or celebrity chef!
(In the picture: Paul Cunningham, Culinary Arts student)
Columbia College Culinary Arts
see where our students have gone!
Tysons Corner, Hyatt, culinary career, future Chef, career path
About the program
About the program
ASSOCIATE DEGREE
CERTIFICATE
These courses teach essential cooking skills through a mix of theory and hands-on practice. Students explore food safety, cooking techniques, baking, nutrition, and management. Key modules like Fundamentals of Cooking, Global Cuisine, and Sanitation and Safety build a strong foundation, while Nutrition and Career Development prepare them for real-world success. With this blend of knowledge and practice, students are ready to create diverse dishes and thrive in the culinary world.
Click HERE to view the full catalog.
About the program
ASSOCIATE DEGREE
CERTIFICATE
These courses teach essential cooking skills through a mix of theory and hands-on practice. Students explore food safety, cooking techniques, baking, nutrition, and management. Key modules like Fundamentals of Cooking, Global Cuisine, and Sanitation and Safety build a strong foundation, while Nutrition and Career Development prepare them for real-world success. With this blend of knowledge and practice, students are ready to create diverse dishes and thrive in the culinary world.
Click HERE to view the catalog.
Chef Noree Hatheway
- Bachelor’s degree in Government from Georgetown University
- Master of Science in International Hospitality Management
- Pastry arts certificate from L’Academie de Cuisine
- Worked under the guidance of former White House Executive Pastry Chef, Roland Mesnier
- Luxury Hotels experience including several years as an Executive Pastry Chef with the Ritz-Carlton Hotel Company
- Teacher since 2009
Chef Christopher Carey
Your Content Goes HereChef Christopher Carey
- Bachelor’s degree in Economics from Fordham University
- Master of Business Administration
- Master of Science in International Hospitality Management
- Completed training at both the French Culinary Institute (FCI) and Le Cordon Bleu
- Worked under the guidance of notable chefs such as Gray Kunz and Daniel Boulud
- Extensive experience as an Executive Chef in various fine dining establishments as well as catering companies
- Teaching since 2012
Beverly Coakley
Your Content Goes HereBeverly Coakley
- BA in Food Business Management from The Culinary Institute of America
- Associate degrees in Baking and Pastry, Culinary, and Hospitality
- Worked for the Connaught Hotel, London, under Chef Gordon Ramsey
- Executive Pastry Chef at several fine dining and hotel establishments in the DC area
- Awarded Pastry Chef of the Year by the Restaurant Association of Metropolitan Washington in 2013
- Teaching since 2015
Chef Noree Hatheway
Bachelor’s degree in Government from Georgetown University
Master of Science in International Hospitality Management
Pastry arts certificate from L’Academie de Cuisine
Worked under the guidance of former White House Executive Pastry Chef, Roland Mesnier
Extensive experience working in luxury hotels, including several years as an Executive Pastry Chef with the Ritz-Carlton Hotel Company
Teaching since 2009
Chef Christopher Carey
Your Content Goes HereChef Christopher Carey
- Bachelor’s degree in Economics from Fordham University
- Master of Business Administration and a Master of Science in International Hospitality Management
- Completed training at both the French Culinary Institute (FCI) and Le Cordon Bleu
- Worked under the guidance of notable chefs such as Gray Kunz and Daniel Boulud
- Extensive experience as an Executive Chef in various fine dining establishments as well as catering companies
- Teaching since 2012
Chef Beverly Coakley
Your Content Goes HereChef Beverly Coakley
- BA in Food Business Management from The Culinary Institute of America
- Associate degrees in Baking and Pastry, Culinary, and Hospitality
- Worked for the Connaught Hotel, London, under Chef Gordon Ramsey
- Executive Pastry Chef at several fine dining and hotel establishments in the DC area
- Awarded Pastry Chef of the Year by the Restaurant Association of Metropolitan Washington in 2013
- Teaching since 2015
The program begins with the “Fundamentals of Cooking ” and moves on to “Sanitation and Safety”, ensuring that students possess a solid foundation in properly maintaining a commercial-grade kitchen before advancing to more complex courses. The curriculum encompasses a diverse set of skills, from preparing soups and stocks to meat and seafood dishes, along with fruit and vegetable preparation. Additionally, the course introduces many students to cuisines from around the world, emphasizing the importance of exploring different methods of cooking.
Pursuing an associate degree in Culinary Arts offers students the opportunity to undertake additional courses in “Advanced Cooking Theory and Practice” and “Career Development “, which are crucial in developing the necessary soft skills for the professional environment, including the highly technical skills that employers seek in new graduates.
- Specific courses can be found within the course catalog
- Courses completed working toward the certificate program can be transferred to the associate degree
- Courses completed working toward the associate degree can be transferred to the certificate program
The program begins with the “Fundamentals of Cooking” and moves on to “Sanitation and Safety”, ensuring that students possess a solid foundation in properly maintaining a commercial-grade kitchen before advancing to more complex courses. The curriculum encompasses a diverse set of skills, from preparing soups and stocks to meat and seafood dishes, along with fruit and vegetable preparation. Additionally, the course introduces many students to cuisines from around the world, emphasizing the importance of exploring different methods of cooking.
Pursuing an associate degree in Culinary Arts offers students the opportunity to undertake additional courses in “Advanced Cooking Theory and Practice” and “Career Development”, which are crucial in developing the necessary soft skills for the professional environment, including the highly technical skills that employers seek in new graduates.
- Specific courses can be found within the course catalog
- Courses completed working toward the certificate program can be transferred to the associate degree
- Courses completed working toward the associate degree can be transferred to the certificate program
Career Prospects
The growing appetite for diverse dining experiences and the rise of food delivery services have fueled demand for skilled culinary professionals, creating stable employment opportunities and driving salary growth.
A Culinary Arts degree or certificate from Columbia College opens doors to careers like Executive Chef, Private Chef, or Food Service Manager. With chef salaries in D.C. above the national average, it’s the perfect time to pursue a rewarding culinary career in this thriving industry!
Columbia College’s Students Services Department offers individual guidance towards student’s careers and an extensive database of job opportunities with our renowned partners, resulting in a high employment rate of our graduates.
Tuition & Financial Aid
We believe in making education accessible to all, and that starts with transparent pricing. Our program’s total cost is just the beginning, with numerous opportunities for scholarships, financial aid, and veterans’ benefits available to support you throughout your academic journey.
ASSOCIATE DEGREE
- Major Courses: $300/credit
- General Courses: $235/credit
CERTIFICATE
- $20.50/hour
- No Additional Course Fee
Financial Aid
Financial Aid & Veterans’ Benefits may be available to those who qualify. CLICK HERE to check if you qualify for it.
Presidential Scholarships are also offered. CLICK HERE to check the available scholarships
Culinary Arts Certificate & Associate Degree
want the inside scoop?
Check out our YouTube channel for our “Chef’s Tips” and see how they teach while learning practical cooking tips.
Culinary Arts Certificate & Associate Degree
want the inside scoop?
Check out our YouTube channel for our “Chef’s Tips” and see how they teach while learning practical cooking tips.
