Culinary Arts

culinary pic

CULINARY ARTS I & II – #8275/#8276

Culinary I Syllabus
Culinary II Syllabus
Culinary Flyer

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

STUDENT STUDY: culinary picture
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

PREQUISITIES:
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: National Occupational Competency Testing Institute (NOCTI) Credentialing Exam & Serv Safe Certification
STUDENT ORGANIZATIONS:  Family, Career and Community Leaders of America (FCCLA)

CLASS FEES:

Program Fees:
Workbook $20.00
Jacket $32.00
Student Organization Fee $17.00
Culinary Arts II  
Jacket $32.00
Student Organization Fee $17.00

INSTRUCTOR: Carol Robbs, carol.robbs@nhrec.org  (757)874-4444 ext. 9-5540
BIO:
AAS in Culinary Arts
BS Business Administration and Marketing
National Restaurant Association Educational Foundation (NRAEF)
ServSafe certification
10 years of chef experience

CAREER OPPORTUNITIES:                     Waiters/Waitresses
Prep Cooks
Short Order Cooks
Line Cooks
Chefs
Shift Managers
Restaurant Managers

BUSINESS PARTNERS:
Colonial Williamsburg
Camp Peary