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, 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
STUDENT STUDY: 
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
PREREQUISITES:
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
SESSIONS: A.M and P.M
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, carol.robbs@nhrec.org (757)874-4444 ext. 5540
BIO:
AAS in Culinary Arts
BS Business Administration and Marketing
National Restaurant Association Educational Foundation (NRAEF)
Certified ServSafe Instructor and Registered ServSafe Exam Proctor
CLASS FEES:
| 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 |
CAREER OPPORTUNITIES:
Waiters/Waitresses
Prep Cooks
Short Order Cooks
Line Cooks
Chefs
Shift Managers
Restaurant Managers
Business Partners: