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: $59,410
- Virginia Wage Average: $60,040
- Projected Job Growth in Virginia: +20%
Instructor: Carol Robb
Chef Carol Robbs has an Associates Degree in Culinary Arts from the Culinary Institute of Virginia, Norfolk, VA. She also holds a Bachelors Degree in Marketing from SUNY Brockport. She has worked in several prestigious restaurants in the Hampton Roads area and served as executive chef for the Eastern Shore Yacht & Country Club. Chef Robbs brings to teaching her passion for cooking and good food.