Welcome to Chef Osborne's Web Page
Mr. Marion L. Osborne, Chef Instructor
Weaver Academy for Advanced Technology
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 Introduction to Culinary Arts and Hospitality and Culinary Arts and Hospitality I. Each of these classes are one block one credit courses taken concurrently for students whose home school is on a block schedule. For schools on a traditional schedule, students will take Introduction to Culinary Arts during first semester and Culinary Arts I during the second semester. After successfully completing Culinary Arts I, students will enroll in Honors Culinary Arts and Hospitality II. This is a two-block two-credit course taught at the honors level. Due to limited enrollment, students who begin the culinary arts program are expected to take all three 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.
Introduction to Culinary Arts and Hospitality
In this course, basic safety and sanitation practices leading to a national industry-recognized food safety credential are introduced. Commercial equipment, smallwares, culinary math, and basic knife skills in a commercial foodservice facility are taught. Art, mathematics, and science are reinforced. Work-based learning strategies appropriate for this course include service learning and job shadowing.
Culinary Arts and Hospitality I
This course focuses on basic skills in hot food production, baking and pastry and service skills. Art, English language arts, math, and science are reinforced. Work-based learning strategies appropriate for the course include service learning and job shadowing.
Honors Culinary Arts and Hospitality II
Culinary Arts and Hospitality II is a two-credit completer course for students in Family and Consumer Sciences Education. This two-block course provides advanced experiences in food production, management, and service. Topics include menu planning, business management, and guest relations. Skills in mathematics, communication, creative thinking, and entrepreneurship are reinforced in this course. Students will use appropriate work-based learning strategies including a school-based enterprise, employability skills development, and a final capstone project.
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