Instructor:
JoAnn Wilson

Culinary Arts

Culinary Arts I

Students prepare for managerial, production and service skills used in government, commercial, or independently owned institutional food establishments and related food industry occupations. Students plan, select, store, purchase, prepare, and serve food and food products, study basic nutrition, sanitation, and food safety, the use and care of commercial equipment; and the operation of institutional food establishments. Critical thinking, practical problem solving, and entrepreneurship opportunities within the field of culinary arts are emhasized. During this course the basic skills of mathematics, science, and communication will be highlighted when appropriate in content.

Culinary Arts II

Provides students an opportunity to refine skills in serving, dining room management, and other skills learned in Culinary Arts I. Students prepare for occupations such as chef/cook, baker/pastry helper, pastry decorator, hospitality worker, dietetic aide/assistant, food demonstrator, and entrepreneur. Critical thinking, practical problem solving, and entrepreneurship opportunities within the field of culinary arts are emphasized. During this course the basic skills of mathematics, science, and communication will be highlighted when appropriate in content.

Specific Objectives of the Culinary Arts Program

• Examine Safety and Sanitation
• Applying 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