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Explore the Culinary programs offered at Patrick Henry Community College. Earn a career studies certificate in Culinary Arts, Culinary and Hospitality Management, or both.

The hospitality industry which includes culinary arts continues to experience significant job growth. Offering many career options and opportunities for advancement, it's a field with a world of possibilities for those who educate themselves and hone their skills.

Restaurants, hotels, healthcare and other food service industries employ many levels of skilled culinarians, i.e. chefs, cooks, and food preparation workers. Individuals already employed in the dining and/or hospitality field may complete a certificate to upgrade their skills, develop specializations, and/or expand their career options.

Culinary Arts Program

Culinary artists are responsible for the preparation and presentation of food. They are required to have knowledge of the science of food and an understanding of diet and nutrition.

After completing this exciting program, each student has a working knowledge of food production in a professional culinary work environment. This hands-on training program prepares graduates for entry level responsibilities in the food service industry.

Course Topics:

  • Principles of Culinary Arts I
  • Applied Nutrition for Food Service
  • Principles of Baking
  • Food and Beverage Service  Management
  • Principles of Hospitality Management
  • Sanitation and Safety

Culinary and Hospitality Management Program

After completing this exciting program, each student has the knowledge base in food production and managing food service tasks to work as lead cook in the food service field. This program blends principles of business and management with food service operations and prepares graduates to fulfill mid to upper level responsibilities in the hospitality industry.

Course Topics:

  • Small Business Management
  • Human Resource Management
  • Garde Manger/Cold Food Preparation and Presentation
  • Sanitation and Safety
  • American Regional Cuisine
  • Fruit, Vegetable, and Starch Preparation
  • Stock, Soup, and Sauce Preparation
  • Meat, Seafood, and Poultry Preparation
  • Food and Beverage Cost Control I

This credit program is managed by:
Workforce Development and Continuing Education
Contact: Robert Koester, Culinary Arts Faculty
Phone: 276.656.0318