We're cooking up something incredible in Beckley.
The Hospitality (Culinary) program is a two-year WVU Potomac State College program offered for the first time in Beckley starting Fall 2020. The holistic approach to hospitality management includes a specialization in culinary, and you'll learn alongside Chef Devin Noor, who brings to our classrooms (and kitchens) years of experience in the industry.
Partnering with two-time James Beard Foundation Award Nominee Chef Paul Smith
"We have wonderful restaurants, a designated national park and tourism is on the rise. We need to make sure we have the workforce and the infrastructure that this requires.”
– Chef Paul Smith
Chef Paul is the first West Virginian to be a finalist for a James Beard Foundation award. Smith has multiple restaurants in the Charleston, West Virginia area, including 1010 Bridge Restaurant & Catering, Ellen’s Ice Cream and The Pitch Sports Bar & Grill. He is also a chef partner with the Humble Tomato in Lewisburg, West Virginia, Barkadas in Charleston, West Virginia and Retro Hospitality, a hotel management group based in Richmond, Virginia.
Chef Paul uses his extensive hospitality experiences and network of restauranteurs to provide our culinary students with experiential learning opportunities and job placements. Working with Program Director Chef Devin, Chef Paul provides the support and real-world experience to students that industry leaders are looking for in the hiring process.
Your new skillset
Whether you're just getting started in the industry or you've logged decades in the apron, this program is for you. You'll learn cooking essentials, how to prepare meals, how to analyze and prepare a menu, inventory and facility management, budgeting, labor, fine dining and more.
Plus our courses on hospitality, business management and accounting will set you up to climb the ladder or start your own business.
Our modern kitchen
WVU Tech's educational kitchen facilities are state-of-the-art. With dedicated kitchens, updated commercial equipment, walk-in refrigeration spaces, traditional classrooms and the gear you'll need to make anything you can imagine, you'll be learning in an environment that simulates today's fast-paced, modern kitchen. Specialized equipment will allow you to explore everything from smoking and sous vide preparation to making gelato and ice carving.
The finishing touch: our hands-on internship
As you wrap up the program, you'll engage in a hands-on internship experience with a regional business. You'll work with professionals in the industry to build your skills, your network and your ability to bring it all together.
Requirements for graduation
In order to compete the degree , students must complete a minimum of 60 credit hours of required course work.
Upon completion of the degree, graduates will be able to:
- Apply appropriate techniques in food preparation, sanitation and safety measures, and the use of kitchen equipment.
- Plan effective budgets, labor and customer service.
- Model professionalism and leadership in current practices, accountability and in working with diverse others.
- Communicate clearly and effectively in written and oral forms.
- Apply critical thinking skills to solve industry challenges.