Business, Engineering & Technology

Culinary

Introduction

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.

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.

 

News and Events

• ServSafe Food Protection Manager Certification Class
• VWCC is offering an 8 hour refresher course designed for those needing to re-certify in ServSafe Food Protection Manager Certification. The class will review and test the same day.
• Cost per person: $110
• Date: April 17th from 8am - 4pm (with a break for lunch)
• Location: Roanoke Higher Education Center Room 117, 108 North Jefferson Street, Roanoke VA 24016 (click here for directions/parking information)
• Instructor: Chef James Zeisler
• ServSafe Essentials book and exam sheet is included in cost of class. A non-credit application to the college must be submitted. Click here to access the application. Complete and return to Lacey Carey. Once processed, participants can register and make payment to the college. Contact Ms. Carey at: office - 540.857.6210; fax - 540.857.7086; e-mail - lcarey@virginiawestern.edu

Cooking classes

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. Non-alcoholic beverages will be served. Comfortable clothing is suggested and a closed toe shoe is mandatory. 

To register for classes, please complete our free of charge on-line application for non-credit classes by clicking here. Contact our Admissions Office at 540-857-7231 (press #9 for a person) if you have any application questions. To access a paper application, please click here. Payment must be made the same day of registration. All classes are held in the Culinary kitchen located at 109 Henry Street NW  behind the Roanoke Higher Education Center (click here for directions/parking information.) Contact Lacey Carey at 540-857-6210 if you have further questions.

Vegetarianism 101 – Saturday, March 6 from 2pm – 5pm HOST 2259-S3 # 68785

Are you a practicing vegetarian or curious about what a vegetarian diet really consists of? This class will discuss the differences in the diet of vegetarians, vegans, lacto-vegetarians, ovo-vegetarians, lacto-ovo vegetarians, semi-vegetarians and pescetarians. Create and enjoy a variety of food samples. $40 per person

Pastry Party – Saturday, March 20 from 5pm – 8pm HOST 2260-S4 # 68787

This class will focus on the light and flaky doughs used for pastry. Work with pate choux to create delectable cream puffs and éclairs; use puff dough for turnovers and napoleons; and phyllo dough for baklava. $40 per person

Grilling & Smoking – Saturday, April 3 from 2pm – 5pm HOST 2261-S5 # 68788

Hit the grill not only using traditional meats and poultry, but also vegetables and fruits. Learn how to turn your stove top into a traditional smoker and infuse that rustic flavor into your favorite dishes. $40 per person

Cooking Methods & Techniques – Saturday, April 17 from 5pm – 8pm HOST 2262-S6 # 68789

Braising, steaming, broiling, frying, sautéing… sounds good! Learn about these cooking methods and put them into use creating various recipes. You won’t go home hungry from this class. $40 per person

Contact Us

• 540-857-6210

PROGRAMS

Associate of Applied Science in Culinary Arts (PDF - 47 KB)

Career Studies Certificate in Culinary Arts (PDF - 47 KB)

 

FACULTY

James Zeisler, Sr., CEC CCA CDM CFPP, Program Head

540-344-8691

Office is located in the Claude Moore kitchen complex building behind the Roanoke Higher Education Center

jzeisler@virginiawestern.edu

Instructor, Culinary Arts
A.O.S. - Culinary Arts - Johnson & Wales University, 1992
Certificate - Dietary Management, University of Florida,1999

John Berardi, CCE

540-344-8690

Office is located in the Claude Moore kitchen complex building behind the Roanoke Higher Education Center

jberardi@virginiawestern.edu

Instructor, Culinary Arts
A.O.S. - Culinary Arts - Culinary Institute of America, 1984
B.S. - Culinary Arts - Culinary Institute of America, 1995

CLUBS

Future Chefs of Virginia

Promote the culinary arts program at VWCC while increasing student knowledge and experience in the business of catering.

Faculty Sponsor:
Mr. James J. Zeisler
540-344-8691
jzeisler@virginiawestern.edu

 

 

VWCC - The Community's College