Culinary Arts


 CULINARY ARTS I & II – #8275/#8276

Culinary I Syllabus
Culinary II Syllabus
Culinary Flyer


  • Two-year program that prepares students to enter employment in food service occupations, post-graduate culinary arts school and military culinary training
  • Instruction focuses on sanitation, nutrition, food preparation techniques, purchasing/food costing, and inventory control in addition to food presentation and service
  • Students engage in food production labs, catering events, culinary competitions, industry-related projects and industry-related projects.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

The origins and history of culinary arts and the classical kitchen brigade system

Career options and a range of opportunities available in the restaurant industry including Front-of-House and  Back-of-House

Industry professionalism and employability skills through a Workplace Readiness Skills curriculum

Proper culinary production procedures combined with food science, sanitation, nutrition, and food presentation

Menu planning along with cost control fundamentals that incorporate math and science in culinary applications

Students must have completed English 10 with a minimum grade of “C”
Must pass the National Associations of Restaurants ServSafe Food Handler course with a minimum grade of 75%
Understand concepts of measurement, and the ability to perform arithmetic operations on whole decimal and fractional numbers accurately  Must have the ability to follow instructions both oral and written, possess the stamina to work in a fast-paced/high-intensity environment          Must possess adaptability and the desire to work with people

CAMPUS LOCATION: Woodside Lane, Newport News
CLASS SIZE: 20 Students per AM and PM class
CREDENTIALS: National Association of Restaurants ServSafe Food Handler, National Associations of Restaurants ServeSafe Food Manager
STUDENT ORGANIZATIONS:  Family, Career and Community Leaders of America (FCCLA)


INSTRUCTOR: Carol Robbs,  (757)874-4444 ext. 5540

AAS in Culinary Arts
BS Business Administration and Marketing
National Restaurant Association Educational Foundation (NRAEF)
Certified ServSafe Instructor and Registered ServSafe Exam Proctor



Program Fees:  
Jacket/Pants/Hat $63.00
Student Organization Fee $17.00
Culinary Arts II  
Jacket/Pants/Hat $63.00
Student Organization Fee $17.00



Prep Cooks

Short Order Cooks

Line Cooks


Shift Managers
Restaurant Managers

Business Partners: