The Associate of Applied Science in Culinary Arts program offers hands-on training in culinary methods and techniques through lab-based and classroom instruction. Students progress through foundational, intermediate, and advanced coursework designed to prepare them for diverse roles in the culinary field. The curriculum covers both theory and practice, equipping students with the essential skills to meet industry standards. Key topics include sanitation and safety, baking, culinary production, nutrition, customer service, and kitchen management. Upon completion, graduates will be qualified for entry-level positions in the culinary industry.
Our Instructors
Instructors in the Associate of Applied Science in Culinary Arts program are skilled professionals with specialized education and hands-on experience in the field.
Contact Academic Department at debbiel@ccdc.edu
Beverly Coakley
Instructor
- BA in Food Business Management from The Culinary Institute of America. - Experience at The Connaught Hotel in London, working in the restaurant operated by Chef Gordon Ramsay’s group. - Executive Pastry Chef for multiple fine dining and hotel establishments in the Washington, DC area. - Named Pastry Chef of the Year by the Restaurant Association of Metropolitan Washington in 2013. Teaching professionally since 2015.
Noree Hatheway
Instructor
- Master of Science in International Hospitality Management. - Pastry Arts Certificate from L’Academie de Cuisine. - Trained under former White House Executive Pastry Chef Roland Mesnier. - Extensive luxury hotel background, including several years as Executive Pastry Chef with The Ritz-Carlton Hotel Company. - Teaching since 2009.
Program TypeAssociate Degree
Online LearningHybrid
Next Start DateJun 1, 2026
Credits92
Duration2 years
Cost$27,200
Next Financial Aid DeadlineMay 22, 2026
Demand & Salaries
$42,280
per year$20.33
per hourChefs and Head Cooks, Mean Wage in DC-VA-MD-WV, U.S. Bureau of Labor Statistics (BLS), May 2023.
Industry Associations
