In CATEC's two-year Culinary Arts program, students examine all aspects of the industry. They explore diverse cuisines and service styles by demonstrating basic culinary skills, including knife skills, different cooking methods, food science principles, and scaling and measuring techniques. Students read recipes and develop menus. They investigate food safety and sanitation measures, including kitchen safety procedures. This program prepares students 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.
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.
National Occupational Competency Testing Institute (NOCTI) Prep Cook exam
Year 1: ServSafe Food Handler
Year 2: ServSafe Food Manager
Year 2: American Red Cross Basic Life Support for Healthcare Providers
Virginia Workplace Readiness Skills Assessment
DUAL ENROLLMENT CREDIT
The Culinary program is dual-enrolled with Piedmont Virginia Community College. Students successfully completing both years of the program will receive 17 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 – 9 credits||ServSafe Food Handler||AM PM|
|Professional Culinary Arts II||8522||1 year||10-12||PVCC – 8 credits||Commercial Foods Assessment (NOCTI), Serve Safe Food Manager||PM Only|
|Intro to Culinary Arts||8250||1 year||10-12 SPED||N/A||ServSafe Food Handler||AM Only|
|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||HRI107||Intro to Culinary Arts II||3||PVCC|
|Year 2||HRI128||Principles of Baking||3||PVCC|
||Fruit, Vegetable and Starch Prep
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 Opportunity: Restaurant Chef
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 Opportunity: Dietitians & Nutritionists
Experts in the use of food & nutrition to promote health & manage disease. They 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%
- Career Opportunity: 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%