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. 



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.


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



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.


Year 1: ServSafe Food Handler

Year 2: ServSafe Food Manager

Virginia Workplace Readiness Skills Assessment

Class: Professional Culinary Arts I

State Code: 8521

Duration: 1 year

Grade(s): 10-12

Credential(s): ServSafe Food Handler

Class: Professional Culinary Arts II

State Code: 8522

Duration: 1 year

Grade(s): 10-12

Credential(s): Serve Safe Food Manager

Class: Intro to Culinary Arts

State Code: 8250

Duration: 1 year

Grade(s): 10-12

Credential(s): ServSafe Food Handler


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 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: $51,000

  • Virginia Wage Average: $52,000

  • Projected Job Growth in Virginia: +8.4%

  • Nationally, 19,000 jobs increase each year for next 10 years

  • 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: $26,000

  • Virginia Wage Average: $26,000

  • Projected Job Growth in Virginia: +4%