• Welcome to Chef Osborne's Web Page

    Mr. Marion L. Osborne, Chef Instructor 

    Weaver Academy for Advanced Technology

    osbornm@gcsnc.com

    Culinary Arts at Weaver Academy

    The culinary arts program at Weaver Academy is a two-year program for high school juniors and seniors. Students begin their junior year taking both Culinary Arts and Hospitality I and Culinary Arts II Applications. Each of these classes is one block one-credit courses taken concurrently for students whose home school are on block schedules. For schools on a traditional schedule, students will take Culinary Arts I during the first semester and Culinary Arts II Applications during the second semester. After successfully completing Culinary Arts II, students will enroll in Culinary Arts and Hospitality III and Culinary Arts and Hospitality IV Applications.  Due to limited enrollment, students who begin the culinary arts program are expected to take all four classes over the two years. Culinary arts at Weaver Academy takes a hands-on practical approach to the teaching of food preparation, customer service, and foodservice business operations. Students actively participate in the weekly planning and preparation of food for service in the Weaver Café.

     

    Culinary Arts and Hospitality I

    This course is designed to introduce students to the hospitality and foodservice industry by learning about components of professional practice and building basic knowledge and skills in food preparation, garde manger, baking, and foodservice operations. The introduction includes students learning food safety, breakfast cookery, salads and sandwiches, quick breads and cookies, and dining room service. Students will complete an ANSI accredited Certified Food Protection Manager Credential program and be given the opportunity to earn the National Restaurant Association ServSafe Food Manager Certification.

    Culinary Arts and Hospitality II Applications

    This course is designed for students to demonstrate their knowledge and skills in basic food preparation, garde manger, baking and foodservice operations by planning and executing the program’s school-based enterprise, Weaver Cafe. The experience includes students preparing and selling breakfast items, salads and sandwiches, and quick breads and cookies while applying safety, sanitation, and guest service skill.

     

    Culinary Arts and Hospitality III

    This course is designed for students to further develop their knowledge and skills through learning about advanced food preparation, garde manger, baking and pastry, and foodservice operations. The experience includes students learning cooking techniques, yeast breads and pastries preparation, human relations management, menu planning, and foodservice purchasing and receiving. As part of Culinary Arts III, students will participate in either the American Association of Family & Consumer Sciences Culinary Arts Pre-PAC or the American Culinary Federation Certified Fundamental Cook credentialing exam.

    Culinary Arts and Hospitality IV Applications

    This course is designed for students to demonstrate their knowledge and skills in advanced food preparation, garde manger, baking and pastry, and foodservice operations by planning and executing the program’s school-based enterprise. The experience includes students preparing and selling a variety of meat, poultry, and seafood entrées served with accompaniments and sauces and yeast breads, desserts, and pastries while applying human relations management, menu planning, and foodservice purchasing and receiving.

     

     

Mr. Marion "Butch" Osborne

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Degrees and Certifications:

Mr. Marion "Butch" Osborne

 B.A. Performing and Visual Arts / English Language and Literature -- The University of Virginia's College at Wise (formerly Clinch Valley College of the Univ. of Va.)

 M.A.Ed. in English -- Wake Forest University

 A.A.S. in Culinary Technology -- Guilford Technical Community College

 Certified ServSafe Instructor

 Registered ServSafe Examination Proctor