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Culinary Arts

  Culinary Arts

Instructor:

Clay Doubleday

703-222.7489

2013 Summer Assignment

Description

Culinary Arts I

High School Credits:2

Verified Credits:1

Course Description (Course Brochure)

This two-year program provides a working knowledge of classical culinary techniques through lecture and hands-on experience; 80% hands-on and 20% classroom/theory. Students learn basic skills through instruction and practice in sanitation, hot food production, meat identification and fabrication, pantry, breakfast cookery, purchasing, and basic culinary skills, as well as baking, pastries and table service. Designed on the classic French Hotel Brigade System, students work at stations during production, rotating every two weeks. Students operate a school-based restaurant and catering business that provides experiences in menu selection, meal preparation, and management.

Culinary Arts II

High School Credits:2/3

Verified Credits:1

Course Description (Course Brochure)

This course is dedicated to providing students a working knowledge of classical culinary techniques through lecture, hands-on experience, and projects. The students will learn the basic skills needed for a career in the food service industry. Units in sanitation, hot food production, meat identification and fabrication, pantry, breakfast cookery, purchasing, basic culinary skills, basic baking and pastries, and table service are offered. In addition, students operate a restaurant and catering business that gives them experiences in menu selection, meal preparation, and management. The Culinary Arts program is 80% hands-on and 20% classroom theory. Designed on the classic French Hotel Brigade System, students work stations during production, rotating every two weeks.

Culinary Arts  Culinary Arts

Curriculum

This is a competency-based educational program providing both theoretical and practical knowledge in the following:
• Sanitation
• Safety
• Knife skills
• Soups and sauces
• Cooking techniques
• Culinary math
• Purchasing and receiving
• Product identification
• Hot food production
• Salads and dressings
• Sandwiches
• Table service techniques
• Meat fabrication
• Baking and pastries
• Nutrition
• Menu development
• Facility development
• Management techniques
• Interviews and resumes

Certifications

Food Handler Certification (ServSafe)

NOCTI: Culinary Arts

Prerequisites

Class placement is given to juniors in high school. Students should be good at working in teams, managing time, cooperative and professional.

 

Culinary Arts  Culinary Arts

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Post Graduate Opportunities

Academy graduates interested in Culinary Arts careers can continue their studies at a wide variety of schools including:

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Career Opportunities

The study of Culinary Arts may lead to these careers:

  • Chef
  • Restaurant Manager
  • Food Sales
  • Owner

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Professional Organizations

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Chantilly High School
4201 Stringfellow Rd.
Chantilly, VA 20151
Phone: 703.222.7460