Culinary arts, where “culinary” means “related to cooking”, is the art of the preparation, cooking, and presentation of food, usually in the form of meals.
Introduction to Culinary Arts
The course curriculum provides students with opportunities to explore career options and entrepreneurial opportunities within the food service industry. Students investigate food safety and sanitation, explore culinary preparation foundations, practice basic culinary skills, explore diverse cuisines and service styles, investigate nutrition and menu development, and examine the economics of food. The curriculum places a strong emphasis on science and mathematics knowledge and skills.
Culinary Arts I
This course curriculum provides students with the foundations for a comprehensive knowledge of the food service industry and with opportunities to build technical skills. Students examine and practice basic rules and procedures related to kitchen and food safety, kitchen sanitation procedures, and emergency measures. Students explore the purchasing and receiving of goods and study fundamental nutritional principles and guidelines. As they explore food-preparation techniques, students practice applying these techniques to the preparation and serving of basic food products. The curriculum places a strong emphasis on science and mathematics knowledge and skills.
Culinary Arts II
This course provides students with continuing opportunities to acquire a comprehensive knowledge of the food service industry as well as to expand their technical skills. Students practice kitchen safety and sanitation, apply nutritional principles to food preparation and storage, perform a wide range of more advanced food-preparation techniques including garde manger and baking, refine their dining room serving skills, develop menus, perform on-site and off-site catered functions, and strengthen their business and math skills. The curriculum continues to place a strong emphasis on science and mathematics knowledge and skills.
Culinary Arts Specialization
This program (formerly Culinary Arts III) provides students with continuing opportunities to obtain comprehensive knowledge of the food service industry as well as to expand their technical skills in a food service specialty. Students explore careers and refine their skills in implementing safety and sanitation standards, applying nutritional principles, planning menus, using business and math skills, and selecting and maintaining food service equipment. Depending on the options available in the locality, students will specialize in one of the following four areas:
- Baking and Pastry Food-Preparation Techniques
- Catering/Banquet Food-Preparation Techniques
- Restaurant Operation Techniques
- Quantity Food-Preparation Techniques
Specific Objectives of the Culinary Arts Program
- Examine Safety and Sanitation
- Apply Nutritional Principles
- Apply Food-Preparation Techniques
- Apply Baking Fundamentals
- Demonstrate Dining Room Service
- Using Business and Math Skills
- Demonstrate the Purchasing and Receiving Goods
- Define and Describe Hospitality Industry
- Use Workplace Skills
- Demonstrate Virginia’s Workplace Readiness Skills
- Apply Virgini’a All Aspects of Industry
- Identify Internet Safety Issues
- Participate in the Student Organization
- Balance Work and Family
- Develop Knowledge of Self and Others
- Define and Develop Leadership Skills and Practices
- Practice Leadership Through Service
All students enrolled in culinary arts are encouraged to participate in Skills USA, the student organization, for additional leadership and personal development. Through career development events, such as Skills USA Competitions at district, state, and national levels, students extend and test their industry knowledge.