Collaborative Programs & General Studies: Culinary

The Culinary Arts program is designed to provide the students with the knowledge and skills necessary to ensure successful employment in the industry. It is encompassing in scope and covers a wide variety of skill and knowledge topics. The topics span the full spectrum of requirements and functions of and within the industry.

The student acquires a comprehensive yet basic culinary education, which can be successfully applied to all levels of the food service industry. Additionally, emphasis is focused upon student development and maintenance of necessary positive attitudes and work habits leading to maximum performance effectiveness upon graduation.

This program is listed in Peterson’s Culinary Schools. The Culinary Arts Program is a cooperative effort of Blue Ridge CTC and James Rumsey Technical Institute, located near Martinsburg, WV. Students will have to apply for admission to both Blue Ridge CTC and to James Rumsey Technical Institute.

Students in the Culinary Arts Program are subject to the Community and Technical College’s requirements for admissions, basic skills testing, and appropriate course placement, including mandated developmental courses, which are not counted toward completion of the program. Blue Ridge CTC Catalog requirements regarding academic standards, student conduct, and graduation procedures also apply.

General Education Courses:

Course	Credit Hours
ENGL 101 Written English I OR ENGL 110 Technical Writing	3
COMM 202 Fundamental of Speech OR CBUS 105 Written Communication	3
MATH 105 Algebra OR CBUS 103 Basic Accounting Fundamentals	3
CGEN 101 Career Transition	1
OFTC 102 Microsoft Office Aps - Intro	3

Program Specific Courses:

Course	Credit Hours
CART 115 Safety and Sanitation	3
CAHS 200 Nutrition	3
CAHS 110 Food Microbiology	3
CBUS 215 Human Realtions and Management	3
CBUS 200 Business Ethics	3
Electives	6

James Rumsey Courses:

Course	Credit Hours
JCUL 110 Culinary Foundations I	8
JCUL 111 Culinary Foundations II	5
JCUL 220 Culinary Foundations III	6
JCUL 225 Culinary Foundations IV	5
CART 292 Internship	6