Hospitality (Culinary)Associate of Applied Science (A.A.S.) Program website
Apply for the program
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?
Meet the chef
Chef Devin Noor
Director and InstructorIn 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.
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
West Virginia InvestsStudents in the Hospitality (Culinary) program may be eligible for the West Virginia Invests Grant.
What you'll learn
From the cutting board to the boardroom - and every savory thing in between.
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.