Culinary Arts I

High School Credits: 2

Verified Credits: 1

Course Description: This two-year program provides a working knowledge of classical culinary techniques through lecture, hands-on experience; 80% hands-on and 20% classroom/theory. Students learn basic skills and instruction in sanitation, hot food production, meat identification and fabrication, pantry, breakfast cookery, purchasing, and basic culinary skills. 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

Prerequisites: Culinary Arts I

High School Credits: 2/3

Verified Credits: 1

Certifications: Food Handler Certification (ServSafe)

Advanced Standing/Articulation Agreements: With a “B” average and enrollment at their university, the following credits are given:

Northern Virginia Community College: 6 credits for HRI 105, HRI 106

Johnson and Wales University: 15 credits

Stratford College: 4.5 credits for CUL 120

Course Description - 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.

See Culinary Arts brochure.

See Culinary Arts State Skills USA Competition Results.