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Culinary Arts

CULINARY ARTS

INSTRUCTOR:
KAYLA MAYS

A chef smiles while slicing a yellow bell pepper in a commercial kitchen.

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. 
 

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. 

Culinary Arts Video

CREDIT, CERTIFICATIONS, COURSE INFORMATION, AND PATHWAYS

  • Students receive 2 high school elective credits each year for successful completion of the program. 

    • Year 2: ServSafe Food Handler

     

  • Class: Professional Culinary Arts I

    State Code: 8521

    Duration: 1 year

    Grade(s): 10-12

     

    Class: Professional Culinary Arts II

    State Code: 8522

    Duration: 1 year

    Grade(s): 10-12

    Credential(s): Serve Safe Food Handler

     

    Class: Intro to Culinary Arts

    State Code: 8250

    Duration: 1 year

    Grade(s): 10-12

    Credential(s): ServSafe Food Handler

     

  • 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%

    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

     

    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%