Culinary Arts

Education

• University of North Carolina at Greensboro- B.S., Greensboro, NC

• North Carolina State University- M. Ed., Raleigh, NC

Experience

• Central Middle & Whiteville High, Whiteville City Schools. Whiteville, NC

• Hallsboro High, Columbus County Schools, Whiteville, NC

• North Brunswick High, Brunswick County Schools, Leland, NC

• Murray Middle, New Hanover County Schools, Wilmington, NC

• Pamlico County High, Pamlico County Schools, Bayboro, NC

• Enloe High, Wake County Schools, Raleigh, NC

• Spring Valley High, Richland 2 School District, Columbia, SC

Honors/Awards

• National Board Certified Teacher

• ServSafe Certification- National Restaurant Association Educational Foundation

• Level 1- Basics- National Restaurant Association Educational Foundation, University of South Carolina- Columbia, SC

• Level 2- Advanced- National Restaurant Association Educational Foundation, University of South Carolina- Columbia, SC

• Level 3- Mastery- National Restaurant Association Educational Foundation, University of South Carolina- Columbia, SC

• Level 4-Spotlight- Farm to Plate Cookery, National Restaurant Association Education Foundation, New England Culinary Institute, Montpelier, VT

• Level 1- Baking And Pastry- Johnson and Wales University, Charlotte, NC

• Culinary Workshop: How Baking Works, Johnson and Wales University, Charlotte, NC

• Level 1- Baking and Pastry Techniques- Culinary Institute of Charleston at Trident Technical College, Charleston, SC

• Level 2-Baking and Pastry Techniques- Culinary Institute of Charleston at Trident Technical College, Charleston, SC

• South Carolina Schools Cook ! , Culinary Institute of Charleston at Trident Technical College, Charleston, SC

• CHTEA Biltmore Internship, A-B Tech and Biltmore Estate, Asheville, NC

• Wilton's Decorating Basics, Columbia, SC

• Wilton's Flowers and Cake Design, Columbia, SC

• Cake Decorator Professional Certification, Midland Technical College, Columbia, SC

Quote

" Today is the first day of the rest of your life. "

Link to Parent Portal

Course Overviews

Introduction to Culinary Arts

Students in Introduction to Culinary Arts Management receive an overview of interest, aptitude,and technical skills needed to advance to Culinary Arts Management 1 and/or the food service industry. The following areas are explored: safety and sanitation, professionalism, culinary basics, dining room operations, food production techniques, recipes and menus, culinary math, nutrition, and sustainability. Student’s laboratory experiences allow students to apply theinformation and skills learned to food preparation. Our Culinary Arts students also participate in the National Restaurant Association’s ProStart Program. Course Fee: $50.00

Culinary Arts 1

Students in Culinary Arts Management 1 will prepare for gainful employment and/or entry into post-secondary education in food production and the foodservice industry. Culinary Arts Management 1 is a required course for the Culinary Arts completer program. This course emphasizes skills in the following areas: safety and sanitation, professionalism, culinary basics, dining room operations, food production techniques, recipes and menus, culinary math, nutrition, cuisines, food service management, and sustainability. Employment opportunities and qualifications are explored as well as industry certifications. Laboratory experiences allow students to apply the information and skills learned to food preparation and service. Students will take the National Restaurant Association ServSafe Food Handler Exam and obtain a national certification. Also, students will take the ProStart Level 1 Exam which covers the Foundations of Restaurant Management and Culinary Arts, Level 1 textbook. A certificate is also available for students who take the Level 1 Prostart Exam and achieve a passing score. Course Fee: $50.00

Culinary Arts 2

Students in Culinary Arts Management 2 will prepare for gainful employment and/or entry into post-secondary education in food production and the foodservice industry. Culinary Arts Management 2 is one of two options for the third course required for the Culinary Arts completer program. This course applies and expands upon skills learned in the Culinary Arts Management 1 course which students must pass before enrolling in Culinary Arts Management 2. Students gain valuable experiences in the following: safety and sanitation, professionalism, dining room operations, food production techniques, recipes and menus, culinary math, nutrition, cuisines, food service management, and sustainability. Students are expected to have a current National Restaurant Association ServSafe Food Handler Certificate. Also, students will take the ProStart Level 2 Exam which covers the National Restaurant Association’s Foundations of Restaurant Management and Culinary Arts, Level 2 textbook. A certificate is also available for students who take the Level 2 Prostart Exam and achieve a passing score. Note: If a student takes Baking and Pastry at R2i2, that CATE course can be used as the completer course instead of Culinary Arts Management 2 if Culinary Arts Management 1 was successfully completed. Course Fee: $50.00

CATE Department Point Recovery Procedure for Major Assessments

If a student wishes to recover points lost on a major assessment, he/she may submit supplemental work to demonstrate mastery of the skills and achievement of the standards. This supplemental work must be approved by the teacher prior to the student attempting it.

Students must request supplemental work within two days of receiving their grade on the major assessment, and the supplemental work must be completed and submitted to the teacher within three days of being assigned. The teacher may allow more time if the situation warrants.

The teacher will approve appropriate supplemental work, the form of which will vary from teacher to teacher and from assessment to assessment, depending on the course, the unit, and the skills and standards assessed.

Examples of possible supplemental work include, but are not limited to, (1) test corrections, where students explain what they did wrong, perform appropriate corrections, and explain how to accomplish or solve similar tasks or problems, (2) a written essay or presentation, where students explain the relevant concepts and skills and demonstrate their knowledge and understanding, or (3) a complete resubmittal of a new assessment, where students accomplish or solve new tasks or problems.

The teacher will award appropriate points based on the quality of the student’s supplemental work as measured against the expectation that the student should demonstrate mastery of the skills and achievement of the standards.