Culinary Arts II
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. Contextual instruction and student participation in co-curricular career and technical student organization (CTSO) activities will develop leadership, interpersonal, and career skills. High-quality work-based learning (HQWBL) will provide experiential learning opportunities related to students' career goals and/or interests, integrated with instruction, and performed in partnership with local businesses and organizations.
Class Size Regulation
The Virginia Administrative Code regulates the class size for this course. For additional information, see 8VAC20-120-150, "Maximum class size," or contact the Virginia Department of Education Office of Career, Technical, and Adult Education at email@example.com.
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A combination of this course and those below, equivalent to two 36-week courses, is a concentration sequence. Students wishing to complete a specialization may take additional courses based on their career pathways. A program completer is a student who has met the requirements for a CTE concentration sequence and all other requirements for high school graduation or an approved alternative education program.
- Baking and Pastry Specialization (36 Weeks)
- Career, Community and Family Connections (18 Weeks)
- Career, Community and Family Connections (36 Weeks)
- Culinary Arts I (36 Weeks)
- Food Science and Dietetics (36 Weeks)
- GRADS (Graduation, Reality, and Dual-Role Skills): Work Focus (36 Weeks)
- Independent Living (18 Weeks)
- Independent Living (36 Weeks)
- Individual Development (18 Weeks)
- Individual Development (36 Weeks)
- Introduction to Culinary Arts (18 Weeks)
- Introduction to Culinary Arts (36 Weeks)
- Nutrition and Wellness (18 Weeks)
- Nutrition and Wellness (36 Weeks)
Industry Credentials (Only apply to 36-week courses)
- Certified Fundamentals Cook Assessment
- Certified Fundamentals Pastry Cook Assessment (ACF-NOCTI)
- Certified Kitchen Cook Examination
- Certified Restaurant Server Examination
- College and Work Readiness Assessment (CWRA+)
- Commercial Foods Assessment
- Culinary Arts Assessment
- Culinary Arts Prep Cook Assessment
- Food Science Fundamentals Assessment
- Leadership Essentials Assessment
- National Career Readiness Certificate Assessment
- ProStart Certificate of Achievement Examinations
- Restaurant, Food and Beverage Services Assessment
- ServSafe Food Protection Manager Certification
- Workplace Readiness Skills for the Commonwealth Examination
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