Culinary Arts

Culinary Arts
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Instructor: Donna W. Hutson 

Culinary Arts 1- Students will prepare for managerial production, and service skills used in government, commercial or independently owned institutional food establishments and related food industry occupations. Their study includes planning, selecting, storing, purchasing, preparing, and serving food and food products’ basic nutrition, sanitation, and food safety; the use of and care of commercial equipment’ serving techniques, and the operation of institutional food establishments. Teachers highlight basic skills of math, science, and communications when appropriate.

Culinary Arts 2- Students extend and skills learning in Culinary Arts I, preparing for occupations such as chef/cook, baker/pastry helper, pastry decorator, hospitality worker, dietetic aide/assistant, food demonstrator and entrepreneur, cooperative (on-the-job) education or and under supervision of the instructor is an option. Teachers will highlight the basic skills of math, science, and communications when appropriate.

Program Brochure
safe serv
The Culinary Arts class at the Pittsylvania Career and Technical Center recently spent 5 weeks learning and understanding all of the food safety risks faced by food establishments through the ServSafe program.

The ServSafe ®  program is developed by the National Restaurant Association with the help of food-service industry experts.

The certification is good for five years and this national accreditation as a food protection manager offers you acceptance in all 50 states.

The following students passed the certification:

Front row - Brandi Gauldin, Brittney Eames-Ramirez
Middle row - Destiny Gray, Kayla Pleasant, Payton Anderson
Back row - Jeremy McBride, Enrique Licea-Hernandez, Darlene Hammock and Jalen Martin