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Culinary Arts

About the Culinary Arts Program

Description:

Culinary Arts Management majors get jobs such as: food preparation staff, assistant cooks and chefs, short-order cooks, wait staff, and food service assistant managers.  With more advanced education, students may become a hotel or restaurant manager, food service business manager, restaurant owner, or certified chef.

Certifications: 

  • ServSafe Food Handler
  • ServSafe Manager

Instructor for Culinary Arts

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Phone:

Email:

Degrees and Certifications:

Mr. Bryan Catoe

I am Mr. Catoe, and I was born and raised in Kershaw County. After Graduating High School, I went to Johnson & Wales University in Charleston, SC. When I completed Culinary School in 2002 I went to work in various areas of the field. I am married to my wonderful wife Emily and have two beautiful girls, Rachel (12) and Lilly (9). I am very excited about my 4th year of teaching at WTC and sharing my love for Culinary Arts. I can be contacted Monday through Friday from 7:30 am to 3:00pm by email at Marvin.Catoe@kcsdschools.net or by phone at (803) 425-8982 ext.1616.

Culinary Arts Management Course Listing

Culinary Arts Management majors get jobs such as: food preparation staff, assistant cooks and chefs, short-order cooks, wait staff, and food service assistant managers.  With more advanced education, students may become a hotel or restaurant manager, food service business manager, restaurant owner, or certified chef.

Culinary Arts Management 1     572083CD

Grades 10 - 12                                                  

2 units

Prerequisite: None

This course introduces students to the food service industry and the components of food service.  Through study and practical application, students learn safety and sanitation in the kitchen, appropriate work ethics, customer service duties, handling and maintenance of utensils, tools and equipment, and food preparation.          

Culinary Arts Management 2     572183CD

Grades 11 – 12                                                 

2 units

Prerequisite: Culinary Arts Management 1  

This course reviews and expands on the academic and practical applications learned in Culinary Arts 1.  Students will learn food production and presentation, management skills, and menu planning.  Through classroom and practical applications, students will study regional and international cuisine, garnishes, hors d'oeuvres, breads, cakes, and pastries.  Students will also explore job opportunities and engage in job search skills.

Hospitality and Tourism Internship, WBC     519063CD

Grades 11 – 12                                                 

2 units

Prerequisite: Culinary Arts Management 2 and teacher recommendation  

Students who have successfully completed the Level 1 and Level 2 courses have the option of registering for Level 3 with the recommendation of the teacher. Curriculum continues beyond level 2 and may include internship opportunities.