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A.S. Vegetarian Culinary Arts

Course Sequence

A vegetarian culinary arts degree will prepare you for a hands-on career in the very diverse field of food preparation. Whether your passion is in the front or back of the house, over the fire or as a restaurant owner, in a classroom teaching the finer points of a soufflé or showcasing your cutting edge knife skills in a studio, a degree in vegetarian culinary arts will put you on the fast track to reaching your goals. Unique to Southern, the program emphasis will be on vegan and vegetarian food preparations for a balanced, health-promoting diet.

A.S. in Vegetarian Culinary Arts


Complete course descriptions can be found in the current catalog or in this document.

Summer - Smart Start

RELB 125 or RELT 177 - Religion


15 - 16
Fall Semester - 1st year

NOND 101 - Southern Connections


HLNT 130 - Nutrition for Life 2
ENGL 101 - College Composition I 3
PEAC 125 - Fitness for Collegiate Life 1

VGCA 151 - Food Safety and Sanitation


VGCA 161 - Introduction to Culinary Arts and Skills


VGCA 146 - Professional Cooking: Appetizers I (Elective)


VGCA 105 - Professional Cooking: Baking and Pastry I 1
VGCA 117  - Professional Cooking: Vegetables, Grains, and Side Dishes I 1
VGCA 191 - Professional Cooking: Health Benefits of Vegetarian Diets 2
12 - 16
Winter Semester - 1st year
Math 111 - Survey of Math (if required) 3
ENGL 102 - College Composition II 3
COMM 135 - Intro to Public Speaking 3
VGCA 101 - Professional Cooking: Vegetarian Main Dishes and Entrees I 1
VGCA 113 - Professional Cooking: Desserts I 1
VGCA 109 - Professional Cooking: Soups, Sandwiches, and Salads I 1
VGCA 140 - Professional Cooking: Beverages (Elective) 1
VGCA 171 - Intro to Food Purchasing, Preparation, and Presentation 3
Fall Semester - 2nd year

CHEM 111 - Survey of Chemistry I w Lab


RELT 138, 225, or 255 or RELB [R-2] 3
BUAD 217 - Business Computer Concepts and Application 3
VGCA 110 - Professional Cooking: Soups, Sandwiches, and Salads II 1
VGCA 118 - Professional Cooking: Vegetables, Grains, and Side Dishes II 1
VGCA 106 - Professional Cooking: Baking and Pastry II 1
VGCA 125 - International Thnic Cuisines: The Americas I 1
VGCA 121 - Professional Cooking: Fresh and Raw I 1
VGCA 181 - Intro to Marketing for Culinary Professionals 1
13 - 15
Winter Semester - 2nd year

HIST 174 or 175

PEAC - Choose one (P-1-b) 1
One Class from S-2 or S-3 3
VGCA 102 - Professional Cooking: Vegetarian Main Dishes and Entrees II 1
VGCA 126 - International Ethnic Cuisines: Europe and Asia I 1
VGCA 130 - Professional Cooking: Nutritional Cooking 1
VGCA 114 - Professional Cooking: Desserts II 1
VGCA 142 - Professional Cooking: Fish and Poultry (Elective) 1
VGCA 144 - Professional Cooking: Beef (Elective) 1
VGCA 175 - Intro to Culinary Supervision and Management


Summer—after successful completion of coursework

VGCA 192 - Vegetarian Culinary Arts Internship



Admission to Vegetarian Culinary Arts

Interested candidates must apply and first be accepted as a student at Southern Adventist University and then apply for acceptance into the Vegetarian Culinary Arts program. 

Strong candidates will display a passion for food and its preparation, will exhibit a strong work ethic and interest in a hands-on career, will be very career focused, and relish the opportunity to participate in an intense and fast paced academic progarm. Some previous experience in the food industry is highly recommended.


Email: Crystal Whitten

 "The science of cooking is not a small matter. The skillful preparation of food is one of the most essential arts. It should be regarded as among the most valuable of all the arts, because it is so closely connected with the life. Both physical and mental strength depend to a great degree upon the food we eat; therefore the one who prepares the food occupies an important and elevated position.” Ellen White (Counsels to Parents, Teachers, Children. Pg. 312)