Students prepare for occupations such as chef/cook, baker/pastry helper, pastry decorator, hospitality worker, dietetic aide/assistant, food demonstrator, and entrepreneur. Critical thinking, practical problem solving, and entrepreneurship opportunities within the field of culinary arts are emphasized. Teachers highlight the basic skills of mathematics, science and communication when appropriate in content.
Courses, Credit and Certifications
High School Credit
Students receive up to 3 high school elective credits each year for successful completion of the program. Passage of the certification exam will award the student 2 student-verified elective credits, one of which can be substituted for a verified credit in either science or history.
NOCTI exam Prep Cook; ServSafe Manager; ServSafe Food Handler
Dual Enrollment Credit
The Culinary program is dual enrolled with Piedmont Virginia Community College. Students successfully completing both years of the program will receive 20 college credits towards an Associate’s Degree in Culinary Arts.
|Class||State Code||Duration||Grades||Dual Enrollment||Credential(s)||AM or PM|
|Professional Culinary Arts I||8521||1 year||10-12||PVCC – 12 credits||ServSafe||AM PM|
|Professional Culinary Arts II||8522||1 year||10-12||PVCC – 8 credits||Commercial Foods Assessment (NOCTI), Serve Safe||PM Only|
|Intro to Culinary Arts||8250||1 year||10-12 SPED||N/A||ServSafe||AM Only|
Students successfully completing the program receive credit for the following Piedmont Virginia Community College courses.
|Year||College Course Codes||College Course Name||Credit Per Course||College|
|Year 1||HRI106||Principles of Culinary Arts||3||PVCC|
|Year 1||HRI158||Sanitation and Safety||3||PVCC|
|Year 1||HRI119||Applied Nutrition for Food Service||3||PVCC|
|Year 1||HRI219||Stock, Soup and Sauce Prep||3||PVCC|
|Year 2||HRI128||Principles of Baking||3||PVCC|
|Year 2||HLT100||First Aid/CPR||2||PVCC|
|Year 2||HRI218||Fruit, Vegetable and Starch Prep||3||PVCC|
Reynolds Community College
- Culinary Arts, A.S.
- Hospitality Management, A.S.
- Pasty Arts (Career Studies Certificate)
Piedmont Virginia Community College
- Applied Science
James Madison University
- Hospitality Management, B.S.
- Food Science Technology, B.S.
- Human Nutrition, Foods, & Experience, B.S.
- Hospitality & Tourism Management, B.S. (Business)
Johnson & Wales
Culinary Institute of Virginia
Culinary Institute of America
- Career Pathways: Chef, Restaurant
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
- National Wage Average: $41,610.00
- Virginia Wage Average: $41,610.00
- Projected Job Growth in Virginia: +8.4%
- Career Pathways: Line Cooks
Cook, prepare, season, & cook a wide range of foods, which includes soups, salads, entrees, & desserts.
- National Wage Average: $21,720.00
- Virginia Wage Average: $22,180.00
- Projected Job Growth in Virginia: +4%
- Career Pathways: Dietitians & Nutritionists
Experts in the use of food & nutrition to promote health & manage disease. The advise people on what to eat in order to lead a healthy lifestyle or achieve a specific health-related good.
- National Wage Average: $57,910.00
- Virginia Wage Average: $54,780.00
- Projected Job Growth in Virginia:
Instructor: Chef Patrick Maranuk
Chef Patrick Maranuk is a seasoned Culinary Professional. Chef Patrick has eighteen years culinary experiences and holds a bachelor’s of Culinary Arts/Management from The Restaurant School at Walnut Hill College. He is a member of the American Culinary Federation. Chef Patrick has held many culinary titles including, but, not limited to: chef owner; executive chef; sous chef; head cook.
His apprenticeship took place at Philadelphia’s own Park Hyatt Philadelphia at the Bellevue, where he cultivated every aspect of the hospitality industry from front of house to back of the house operations. While apprenticing at Park Hyatt Philadelphia at the Bellevue, Patrick acquired an internships with George Perrier from Le Bec Fin and Brassier Perrier.
While at The Restaurant School at Walnut Hill College, Chef Patrick had the opportunity to study abroad in France and England; learning through culinary excursions and cultural tours. Chef Patrick holds certifications in ServSafe (train the trainer, and instructor/proctor), National Restaurant Association Certified Proctor, Nutrition, and Professional Dining Service.
Chef Patrick is also an Emergency Medical Technician and affiliated American Heart Association, American Red Cross Instructor
Instructor: Chef Tom Goss
Chef Goss brings a wealth of Culinary and Management experience to CATEC. He is a 1973 graduate of UVA with a degree in pre-law and played football with former CATEC Culinary Instructor Bob Bressan. After UVA, Mr. Goss obtained a Masters degree at the Cornell Hotel School of Hotel Administration and has spent over 40 years in the Hospitality business having owned 7 restaurants and run 11 other restaurants, wholesale seafood companies, consulting companies and private and public Country Clubs. In 1987, he was awarded Restaurateur of the Year from the Washington Restaurant and Beverage Association.
Mr. Goss also holds a CCM designation- Certified Club Manager from the Club Managers Association of America and an FMP – Foodservice Management Professional from the National Restaurant Association. He is a certified ServSafe instructor and proctor.