The Associate of Applied Science and Career Studies Certificate programs are designed to produce the trained hospitality and tourism workforce necessary to realize the Region’s goal in establishing the Roanoke Valley area as a travel, convention, and tourism destination. Such a workforce will not only serve our visitors, but will also enrich our community by providing quality dining and memorable hospitality experiences in our local restaurants, clubs, and hotels. Based on statewide projections, during the next decade there will be a great demand for qualified culinary workers at multiple levels to service the growing needs of the culinary and hospitality industry in our society. As a provider of a skilled culinary and hospitality workforce, we will support the various regional economic development initiatives through our partnership with area businesses and public sector organizations. Completion of the Associate of Applied Science degree satisfies the American Culinary Federation eligibility requirements to test for both the Certified Culinarian (CC) and Certified Pastry Culinarian (CPC) designations. Visit the American Culinary Federation website for further information.
Students completing the 27-credit hour Career Studies Certificate program receive a technical education foundation in food production, the culinary arts field, and an introduction to the hospitality industry. The Associate of Applied Science curriculum provides additional technical education in the culinary arts while requiring general education courses which may lead to other postsecondary educational opportunities. Both curricula are competency-based, and dual enrollment opportunities with secondary school programs in the college's service area are available.
The mission of the Virginia Western Community College Culinary Program is to:
The mission can be achieved through adherence to the following goals:
Put your apron on and join the Culinary Institute at Virginia Western for our cooking classes. Our restaurant standard kitchen set-up invites you to step into the world of a professional chef. Our chefs will tempt your taste buds with the recipes they have planned. Participants will gain hands-on knowledge of basic cooking techniques while incorporating fresh ingredients into delicious culinary creations. Participants will receive recipe cards. Comfortable clothing is suggested and a closed toe shoe is mandatory.
HOST 2285 (Class # 71815)-October 11th-Cooking with Beer
HOST 2286 (Class # 71826)-November 8th-Bread Basics, What is Gluten?
HOST 2287 (Class # 71830)-November 22nd-Dinner for Two-basic cooking skills
HOST 2288 (Class # 71833)-December 6th-Gluten Free Cooking
Classes are held from 12:00p.m. – 4:00p.m. in the kitchen at the Claude Moore Education Complex (behind Roanoke Higher Ed Center). Each class costs $50 per person. For more information, contact the BTT office at 540-857-7272.
James Zeisler, Sr., CEC, CCA, CDM, CFPP
Instructor, Culinary Arts
540-982-3890 ext. 201 | Office: Located in the Claude Moore Education Complex
A.O.S. - Culinary Arts - Johnson & Wales University, 1992
Certificate - Dietary Management, University of Florida, 1999
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