Culinary Arts II (8276/36 weeks, 280 hours) Course Description
|Duration:||36 weeks, 280 hours|
|Suggested Grade Levels:||11–12|
|Prerequisites:||Culinary Arts I (8275/36 weeks, 280 hours)|
Culinary Arts II students continue to acquire a comprehensive knowledge of the food service industry while refining their technical skills. Students apply kitchen safety and sanitation, nutritional principles, and advanced food-preparation techniques. Students complete work-based learning in venues such as the a la carte kitchen, the dining room, and catered functions.
As noted in Superintendent’s Memo #058-17 (2-28-2017), this Career and Technical Education (CTE) course must maintain a maximum pupil-to-teacher ratio of 20 students to one teacher, due to safety regulations. The 2016-2018 biennial budget waiver of the teacher-to-pupil ratio staffing requirement does not apply.
Career Clusters and Pathways
For federal reporting (choose one)
- Hospitality and Tourism
- Restaurants and Food and Beverage Services
Upon completion of the course
- Certified Kitchen Cook Examination
- Certified Restaurant Server Examination
- College and Work Readiness Assessment (CWRA+)
- Commercial Baking Examination
- Commercial Foods Assessment
- Culinary Arts Assessment
- Culinary Arts Cook Assessment (ACF/NOCTI)
- Culinary Arts Examination
- Culinary Arts Prep Cook Assessment (ACF/NOCTI)
- Food Science Fundamentals Assessment
- Leadership Essentials Assessment
- National Career Readiness Certificate Assessment
- ProStart Certificate of Achievement Examinations
- Restaurant, Food and Beverage Services Assessment
- ServSafe Manager Certification Examination
- Workplace Readiness Skills for the Commonwealth Examination
A combination of the course above and those below, equivalent to two 36-week courses. Students wishing to complete a specialization may take additional courses appropriate to their career pathways.
Check the course description for any course listed below, because some may have a prerequisite.