HEAD CHEF/INSTRUCTOR:

JOSHUA DAVIS

cook

Chef Davis received his Associate Degree from the Culinary Institute of Virginia. He worked in several restaurants in Virginia Beach, spending much of his time cooking traditional Italian cuisine. He worked at Executive Chef at Lake Gaston before moving to Charlottesville to work as Head Chef at a local winery. He looks forward to working with CATEC's students and guiding them into a career field in which he shares their passion.

EXECUTIVE CHEF:

CHRISTINA RIZZO

cooking

Mrs. Rizzo's love for food and serving others started at a young age when her parents took over their church’s kitchen. In 2004, she started her own catering business, that she still operates with her family. Her teaching career started as instructor for Ready, Set, Cook, a class offered by Albemarle-Charlottesville Regional Jail and FUMC, which taught low-income and homeless adults cooking skills and ServSafe. Christina holds a ServSafe Managers Certification and is a Certified ServSafe Instructor and Registered Examination Proctor. Christina began her career with the Culinary Arts program in 2018. 

CULINARY ARTS

culinary arts

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

CREDIT, CERTIFICATIONS, COURSE INFORMATION, AND PATHWAYS

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.

CERTIFICATIONS

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: Professional Culinary Arts I

State Code: 8521

Duration: 1 year

Grade(s): 10-12

Dual-Enrollment: PVCC – 9 credits

Credential(s): ServSafe Food Handler

Time(s): AM or PM

Class: Professional Culinary Arts II

State Code: 8522

Duration: 1 year

Grade(s): 10-12

Dual-Enrollment: PVCC – 8 credits

Credential(s): Commercial Foods Assessment (NOCTI), Serve Safe Food Manager

Time(s): PM Only

Class: Intro to Culinary Arts

State Code: 8250

Duration: 1 year

Grade(s): 10-12

Credential(s): ServSafe Food Handler

Time(s): AM Only

Students successfully completing the program receive credit for the following Piedmont VirTableginia Community College courses.

Year

Year 1

Year 1

Year 1

Year 2

Year 2

Year 2

College Course Codes

HRI106

HRI158

HRI107

HRI128

HLT100

HRI218

College Course Name

Principles of Culinary Arts

Sanitation and Safety

Intro to Culinary Arts II

Principles of Baking

First Aid/CPR

Fruit, Vegetable and Starch Prep

Credit Per Course

3

3

3

3

2

3

College

PVCC

PVCC

PVCC

PVCC

PVCC

PVCC

EDUCATION PATHWAYS

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.

Virginia Tech

  • 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

  • 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: Dietitian & Nutritionist

  • 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 Cook

  • 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%