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Culinary Arts

We regret to announce that the University of Richmond Center for Culinary Arts will be closing effective June 30, 2017. Visit the Center for Culinary Arts for additional details.

The University of Richmond’s Center for Culinary Arts houses the School’s culinary and food services programs. Whether you’re a home cooking hobbyist seeking to improve your cooking skills, an owner preparing to open a new restaurant, a food services worker seeking promotion or a chef eager to learn new kitchen tips and tricks, we have coursework and programs for you.

We offer four certificate programs. All classes, except Review courses, are open to any participant without prerequisites. And you can start working on any of our certificates at any time you’d like!

Baking & Pastry Arts
General Information

The Baking and Pastry Arts (BPA) certificate program is for anyone who is really serious about baking and making pastries. It is a 49-hour program that includes five core courses, five electives and a final review.

Certificate Eligibility and Graduation

Prior to completing the final class, Review: Baking & Pastry, students must fill out the Graduation Application and pay the $75 fee. After successfully completing the review, students are eligible to graduate.

In June a graduation ceremony will be held to honor the students. Graduates will receive a Baking & Pastry Arts certificate.

Final Review

Review: Baking & Pastry—This is your time to show off your baking skills and knowledge gained during your time in the baking and pastry arts program. You will work as an individual to plan and execute a plated dessert using several of your newly learned skills and techniques. You will be given the entire pantry to use, as well as at least two ingredients that you MUST use, to create your masterpiece. Then you will present your dish to the chef for critique. Note: A week prior to the review you will be told what the mandatory ingredients are. Prerequisites: Successful completion of five core courses and at least five elective courses.

Certificate Requirements

5 Core Courses

  • Quickbreads, Tarts, Pies and Meringues
  • Cakes, Icings, Custards and Mousses
  • Brioche and Pate a Choux
  • Frozen and Plated Desserts
  • Yeast Breads–Basics of Bread Baking
  • Cake Decorating

5 Elective Courses

Elective offerings vary from term to term. Review the current schedule for details.

Final Review

Review: Baking & Pastry

Culinary Arts
General Information

The Culinary Arts (CAP) certificate program is for anyone who is really serious about cooking. It is a 42-hour program that includes four core courses, five electives and a final review.

Certificate Eligibility and Graduation

In June, a Culinary Arts graduation ceremony is held to honor students. Graduates receive a Culinary Arts certificate.

Prior to completing the final class, Review: Culinary Arts, students must fill out the Graduation Application and pay the $75 fee. After successfully completing the Review, students are eligible to graduate.

Final Review

Review: Culinary Arts — This is your “final exam” before obtaining your certificate. This is your opportunity to apply all of the skills you have learned in your previous classes. Cooking teams will be formed in order to prepare various dishes, which will be sampled and “graded” by the review chef. Prerequisites: Successful completion of four core courses and at least five elective courses.

Certificate Requirements

4 Core Courses

  • Chef’s Skills
  • Fish and Shellfish Identification, Prep and Cookery
  • Herbs and Spices
  • Meat Prep and Cookery
  • Meat Prep and Cookery: Poultry
  • More Chef's Skills
  • The Professional Plate
  • Stocks and Sauces
  • Techniques of Healthy Cooking
  • Vegetarian Workshop

5 Elective Courses

Elective offerings vary from term to term. Review the current schedule for details.

Final Review

Review: Culinary Arts

Food Service Management
General Information

The Food Service Management (FSM) certificate is for anyone interested in honing their food service management skills — whether already in the business, looking to start a food service establishment, or simply interested in exploring the possibility. It is a 22-29 hour program that includes eight selected core courses and a Final Review. Program length varies slightly depending upon core courses selected.

As part of the program, students may opt to take the Servsafe® Certification course. Successful completion of this class will allow students to finish the program not only with the FSM certificate, but also with a 5-year certification from Servsafe — a valuable tool in the foodservice industry.

Certificate Eligibility and Graduation

Prior to completing the final class, Review: Food Service Management, students must fill out the Graduation Application and pay the $75 fee. After successfully completing the review, students are eligible to graduate.

This certificate program does not contain a pre-requisite course; instead, students are open to choose eight core courses that most interest them and to take them in any order. 

In June a graduation ceremony will be held to honor the students. Graduates will receive a Food Service Management certificate.

Final Review

Review: Food Service Management — This is your time to apply all of the skills and knowledge attained in the program. Students will work to complete a food service management-related project and receive feedback from the instructor. Prerequisite: Successful completion of eight core courses.

Certificate Requirements

8 Core Courses

  • Business Planning & Market Research
  • Dining Room Operations
  • Going Local, Sustainable and Seasonal
  • Facility Design & Food Service Equipment
  • Food Service Law & Bookkeeping
  • Marketing & Social Media
  • Menu Planning
  • Product Sourcing & Inventory Management
  • ServSafe® Certification
  • Staffing, Training & Management
  • Wine Service

Final Review

Review: Food Service Management

Nutrition & Food Science
General Information

The Nutrition and Food Science Program (NFS) is an informative series of hands-on and lecture nutrition classes designed for a variety of professionals, people with special dietary needs, and anyone who wants to make a commitment to cooking and eating healthful, nutritious meals.

Through our unique blend of hands-on cooking and lecture classes, NFS students learn about basic nutrition and the science of food, how to read and decipher nutrition labels, and how to plan and execute menus for both preventative nutrition and special dietary needs.

Certificate Eligibility and Graduation

In order to receive the certificate, you must attend and successfully complete 10 classes (plus the Final Review class) from among those listed. Prior to enrolling and completing Review: Nutrition & Food Science, you will be required to fill out the Graduation Application and pay the $75 fee. After completing the Final Review, you will be eligible to graduate.

The NFS requires 10 courses of your choice, selected from among lecture and hands-on sessions, and a final review. Courses may be taken at your own pace and in any order. This certificate program does not contain a pre-requisite course; instead, students are open to choose 10 courses that most interest them and to take them in any order. 

In June a graduation ceremony will be held to honor the students. Graduates will receive a Nutrition & Food Science certificate.

Final Review

Review: Nutrition & Food Science — This your final project before obtaining your certificate. This is your opportunity to apply all of the knowledge you have gained in the program. Student will complete a nutrition-related project and will be evaluated by the instructor. Prerequisites: Completion of 10 NFS courses. This is the final course in the certificate program.

Certificate Requirements

Any 10 Classes

Note: Special lecture and hands-on courses will be offered occassionally to supplement the regular curriculum. Each will count as a single course toward the certificate requirement of 10 courses.

Lecture

  • 6-hour classes (two 3-hour sessions)
    • Basic Nutrition: Carbs, Proteins and Fats
    • Basic Nutrition: Vitamins, Minerals and Water
  • 3-hour classes (single session)
    • Eating for Optimal Health
    • Special Diets I: Diabetes, Gluten Intolerance and Lactose Intolerance
    • Special Diets II: Irritable Bowel Syndrome, Food Allergies, High Cholesterol, High Blood Pressure and Arthritis
    • Food Labeling, Analysis and Meal Planning
    • Preventative Nutrition: Osteoporosis, Alzheimer’s Disease and Macular Degeneration
  • 2-hour classes (single session)
    • Super Foods for Better Health
    • Heart Healthy Eating
    • Vegetarian Diet Planning
    • Healing Properties of Herbs
    • Nutrition for Successful Aging

Hands-On Offerings

  • 6-hour classes (two 3-hour sessions)
    • Techniques of Healthy Cooking
    • Vegetarian Workshop
  • 3-hour classes (single session)
    • Bold, Healthy Low-Fat Cooking
    • Gluten Free Cooking
    • Healthier Baking
    • Cooking with Heart Healthy Substitutions
    • Cooking for the Diabetic

Final Review

Review: Nutrition & Food Science

Available Classes
Baking & Pastry Arts - Core
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Baking and Pastry Arts - Elective
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Culinary Arts - Core
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Culinary Arts - Elective
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Food Service Management
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Nutrition & Food Science
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Contact Us

Special Programs Building
28 Westhampton Way
Univ. of Richmond, VA 23173
Phone: (804) 289-8133
Fax: (804) 289-8138
spcs@richmond.edu

Monday-Friday: 8:30am–5pm
Closed for University holidays