Culinary Arts
CULINARY ARTS I & II – #8275/#8276
ABOUT:
Two-year program that prepares students to enter employment in food service occupations
Instruction focuses on sanitation, nutrition, food preparation, purchasing, and inventory control in addition to food presentation and service
Students plan menus, prepare food and use a variety of types of kitchen equipment
Projections through 2022 indicates a job growth increase of 6% in some of the more skilled Culinary Arts positions
STUDENTS STUDY:
Cooking meals according to specific customer requests
Preparing special meals for patients as instructed by a Dietician
Estimating requirements for food and other supplies based on customer numbers
Supervising and training other cooks
Planning menus, taking advantage of foods in season and available locally
Ordering food and kitchen supplies and keeping detailed records and accounts
PREREQUISITES:
Students who enter this program must possess adaptability and the desire to work with people
Understand concepts of measurement, and have the ability to accurately perform arithmetic operations on whole decimal and fractional numbers
Students must have completed English 10 with a minimum of grade of “C”
CAMPUS LOCATION: Woodside Lane, Newport News
SESSIONS: A.M and P.M
CLASS SIZE: 20 Students per AM and PM class
CREDENTIALS: ServSafe Food handlers and ServSafe Manager
STUDENT ORGANIZATIONS: Skills USA
CLASS FEES:
For the most up to date CTE Fees please visit the CTE Fees Page.
INSTRUCTOR: Mrs. Carol Robbs (757)874-4444 ext. 9-5540
BIO:
Holds an AAS in Culinary Arts
BS Business Administration and Marketing,
National Restaurant Association Educational Foundation (NRAEF) ServSafe certification.
Mrs. Robbs has 10 years of chef experience
CAREER OPPORTUNITIES:
Waiters/Waitresses
Prep Cooks
Short Order Cooks
Line Cooks
Chefs
Shift Managers
Restaurant Managers
BUSINESS PARTNERS:
Camp Peary