Ciaran Devlin
(703) 714-5449

Level 1:

This course is dedicated to providing students a working knowledge of classical culinary techniques. Through lecture, hands-on work, and projects the students will learn the skills needed for a career in the food service industry. Training in sanitation, hot food production, meat identification and fabrication, pantry, breakfast cookery, purchasing, and basic culinary skills is offered. Curriculum also includes culinary math, field trips, and competitive events.

Level 2:

This course builds on the skills learned in Culinary Arts 1. Further advanced instruction in table service, baking, pastries, and management techniques are emphasized. Students create a plan for establishing a restaurant that includes menu selection and preparation, facilities design, and management components. During the second semester, selected students may participate in internship activities as an option in cooperation with the local business community.

*Click here for some of Chef Devlin's recipes!

A Chef's Uniform

Career Path for a Chef

Culinarian's Code

Culinary Terms

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