Culinary
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Programs (Associate of Applied Science and Career Studies Certificate)
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
** UNIFORM CHANGES FOR FALL 2010 **
Starting with fall semester, our campus bookstore will be the provider for the culinary uniform. Easy one stop shopping for uniforms, cutlery and all your books! Financial aid can be used if available.
BACK BY POPULAR DEMAND!!! Anybody who didn't get to the first tailgating class - here is your chance - see below for registration information!
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.
Tailgating Party - Monday, July 26 from 6pm - 9pm HOST 2266-X5 # 36245
BACK BY POPULAR DEMAND!!! Anybody who didn't get to the first tailgating class - here is your chance - register now! You will be the envy of all the other football fans this fall with these great tailgating recipes! $40 per person.
Sushi Making - Saturday, September 11 from 2pm - 5 pm HOST 2252-F1 # 29241
Not your ordinary fish and rice. This class will reveal the simplicity of sushi preparation. Using chicken, beef, seafood and vegetables; discover preparation techniques including cone rolls, napoleon rolls and traditional rolls. $40 per person.
Soup Making - Saturday, September 25 from 2pm - 5 pm HOST 2267-F2 # 59392
Learn the basic techniques of soup making. Once you have the techniques down, you can make soup from anything! $40 per person.
Vegetable & Fruit Carving & Garnishing - Saturday, October 9 from 2pm - 5pm HOST 2268-F3 # 59393
Ever wonder how a radish is made into a rose? Learn basic garnishing with fruits and vegetables including plate garnishes to more elaborate center piece type carvings. $40 per person.
Working with and Identifying Herbs - Saturday, October 23 from 2pm - 5 pm HOST 2269-F4 # 59394
Basil, Oregano and Rosemary oh my! Learn about herbs and using them to flavor your recipes. $40 per person.
Holiday Desserts - Saturday, November 6 from 2pm - 5 pm HOST 2270-F5 # 59395
Traditional desserts for Thanksgiving and Christmas, some with a twist on the traditional! $40 per person.
Poultry & Seafood Fabricating & Cooking - Saturday, November 13 from 2pm - 5 pm HOST 2271-F6 # 59396
Learn the proper technique to break down/debone poultry and filleting/skinning fish. Then work with the product in various applications. $40 per person.
Bread Making - Saturday, December 4 from 2pm - 5 pm HOST 2272-F7 # 59397
If you think bread making is a long and difficult task, this class will change your mind! Learn basic bread making that can easily be done at home. $40 per person.
Contact Us
- 540-857-6210
PROGRAMS
Associate of Applied Science in Culinary Arts (PDF - 85 KB)
Career Studies Certificate in Culinary Arts (PDF - 85 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
