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Culinary Arts

Culinary Arts I – 36 weeks, 3 Credit Elective Course No. 8275
This course prepares students for entry-level jobs in the food service industry. This class takes part in the FCCLA.

What you will learn:

  1. Basic cooking skills
  2. Basic cooking techniques
  3. Short order cookery
  4. Breakfast cookery
  5. Introduction to bakery
  6. Catering and business skills

 

Culinary II – 36 weeks, 3 Credit Elective Course No. 8276
This course builds on the knowledge gained in Culinary Arts I. The second year also takes part in the FCCLA. In the second semester you may be able to get actual work experience as a chef, with the approval and recommendation of the administration and teacher.

This year will emphasize occupational skills for:

  1. Workers in the Food Service Industry
  2. Workers serving as short order cooks
  3. Catering specialists
  4. Hotel and restaurant workers

Teaching
Culinary Arts is taught by a certified executive chef with over 15 years of experience in Virginia in our state-of-the-art commercial kitchen.

After the Class
The students will have a jump start on the skills needed for American Culinary Federation (ACF) certification. After this class you will be ready for entry-level jobs in the food service field but many of the students go to college first and specialize in Culinary Arts.

Employment
Jobs are plentiful in this field of work and salaries will vary according to acquired skills and desire to excel.

Common Areas of Employment

  1. Restaurants
  2. Bakeries
  3. Delicatessens
  4. Hospitals
  5. Nursing Homes
  6. Caterers
  7. Hotels
  8. Cafeterias

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