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Hospitality (Culinary)

Hospitality (Culinary)

Associate of Applied Science (A.A.S.) Program website
Sample schedule
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WV Invests program

The two-year Hospitality (Culinary) program is offered by WVU Potomac State College on the WVU Beckley campus.

The WVU Potomac State College program - delivered on the WVU Tech campus in Beckley, West Virginia - provides traditional and non-traditional students with a chance to complete a marketable two-year degree in tourism and hospitality with a culinary emphasis. You'll get hands-on training in a modern commercial culinary kitchen with accompanying classrooms. You'll gain an in-depth knowledge of job opportunities. You'll learn key concepts and skills related to culinary aspects of hospitality and tourism businesses. 

And then you'll bring it all together in an internship that will build your skills, your network and your confidence.

Want to learn more?

Yeah. I do.

Meet the chef

Chef Devin Noor
Director and Instructor
In the Hospitality (Culinary) program, you'll learn the trade alongside Chef Devin Noor. Chef Devin brings to the kitchen years of experience in culinary education, running full-scale foodservice programs and operating successful small businesses.

Learn more about Chef Devin

Partnering with two-time James Beard Foundation Award Nominee Chef Paul Smith
A photo of a chef looking toward a WVU Tech logo and the Logo of Chef Paul Smith - Appalachian Hospitality

"We have wonderful restaurants, a designated national park and tourism is on the rise. We need to make sure we have the workforce and the infrastructure that this requires.”
– Chef Paul Smith

Chef Paul is the first West Virginian to be a finalist for a James Beard Foundation award. Smith has multiple restaurants in the Charleston, West Virginia area, including 1010 Bridge Restaurant & Catering, Ellen’s Ice Cream and The Pitch Sports Bar & Grill. He is also a chef partner with the Humble Tomato in Lewisburg, West Virginia, Barkadas in Charleston, West Virginia and Retro Hospitality, a hotel management group based in Richmond, Virginia.

Chef Paul uses his extensive hospitality experiences and network of restauranteurs to provide our culinary students with experiential learning opportunities and job placements. Working with Program Director Chef Devin, Chef Paul provides the support and real-world experience to students that industry leaders are looking for in the hiring process.

Career Profile

Graduates of the program will be prepared to land quality positions in the tourism, hospitality and culinary industries. 

And with our focus on management aspects of the industry, graduates will leave with a full suite of knowledge, skills and entrepreneurial abilities necessary for self-employment.


  • Executive Chef
  • Hotel Manager
  • Director of Dining in higher education/healthcare/retirement community
  • Event Manager
  • Banquet/Catering Manager
  • Food Sales Manager
  • Cruise Ship Chef
  • Food Truck Operator
  • Resort/Club Chef


Cost of Tuition

The Hospitality (Culinary) Program is offered on the WVU Tech campus through WVU Potomac State College. Tuition and fees can be found on Potomac State College's website. NOTE: If students live on the WVU Tech campus, housing costs will differ (see below).

Tuition and Fees

Cost of Housing

Culinary students living in one of the WVU Tech residence halls should visit our Tuition Fees and Other Costs* page to estimate their housing costs. NOTE: Only housing costs are determined by WVU Tech. Tuition and fees for the Hospitality (Culinary) program are found on the WVU Potomac State College website.

Housing Costs

* Tuition and fees are usually not the only educational expenses you may have while pursuing a degree. You may have other costs such as books, supplies and living expenses. Please see the Estimate Costs and Aid webpage for how to estimate and plan for other potential expenses.

West Virginia Invests

Students in the Hospitality (Culinary) program may be eligible for the West Virginia Invests Grant. 

If you've been a West Virginia resident for at least one year and can meet the additional program requirements, the grant may cover the full cost of your tuition and fees*.

* Tuition and fees are usually not the only educational expenses you may have while pursuing a degree. You may have other costs such as books, supplies and living expenses. Please see the Estimate Costs and Aid webpage for how to estimate and plan for other potential expenses.

What you'll learn

From the cutting board to the boardroom - and every savory thing in between.

Food Production

This is where it all starts. You'll develop the basic skills needed in the kitchen, such as proper techniques, terminology and equipment for activities ranging from carving to menu planning. Roll up your sleeves to prepare small quantity menus in a commercial-kitchen setting and review current food quality standards.

Inventory, Labor and Cost Control

Learn the principles of modern food and beverage management. You'll get versed in systems of food and labor cost controls, budgets for food service operations, pricing, planning and menu analysis. Then you'll explore the relationships between management and employees and current trends in the food service industry.

Introduction to Management

Get some serious business chops. This course includes an introduction to the principles and basic considerations of management of all levels, including aspects of management performance in areas of decision-making, planning, organizing, control and ethics.

View a sample degree schedule or explore more course options in the catalog.

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