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. Students have hands-on opportunities through caterings and our food bus, Technical Eats.
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INSTRUCTOR:
KAYLA MAYS
Chef Mays has an Associate of Applied Science Degree in Culinary Arts and it is currently pursuing an Associate of Education Degree at Piedmont Virginia Community College. She has worked as a Sous Chef at Glenmore Country Club, providing three course meals of up to 300 people. She has also been an Opening Baker at Marie Bette Bakery. where she recently learned how to make croissants from scratch. In her free time she enjoys spending time with her family, seeing live music, and volunteering with animals at local shelters.
INSTRUCTOR:
RYAN ROBINSON
Chef Robinson has a Bachelor’s degree in Food Service Management from the Culinary Institute of Virginia. He has dedicated many years to the Hospitality industry, with a focus in roles specific to chef, instructor, horticulturist, and admissions counselor. Previously, Chef Robinson has taught Culinary Arts and Introduction to Hospitality and Catering in Virginia Beach.