Culinary Arts I
Culinary Arts I provides students with a foundational understanding of the food service industry and opportunities to build technical skills in food preparation and service. Students examine basic rules of kitchen safety and sanitation, purchasing and receiving, nutrition, and menu development. The curriculum incorporates culinary applications of math, science, and technology. 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.
Recommended prerequisite: Introduction to Culinary Arts 8249 / 8250
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 cte@doe.virginia.gov.
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Course Sequences
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)
- Catering/Banquet Specialization (36 Weeks)
- Culinary Arts II (36 Weeks)
- Food Science and Dietetics (36 Weeks)
- GRADS – Family Focus (18 Weeks)
- GRADS – Family Focus (36 Weeks)
- GRADS – 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)
- Life Planning (18 Weeks)
- Life Planning (36 Weeks)
- Nutrition and Wellness (18 Weeks)
- Nutrition and Wellness (36 Weeks)
- Quantity Food Specialization (36 Weeks)
- Restaurant Operation Specialization (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 Professional (CRP) Examination
- Certified Restaurant Server Examination
- Certified Restaurant Supervisor (CRS) Examination
- College and Career Readiness Assessment (CCRA+)
- Commercial Foods Assessment
- Culinary Arts Assessment
- Culinary Arts Prep Cook Assessment
- Food Protection Manager Certification
- Food Science Fundamentals Assessment
- Leadership Essentials Assessment
- National Career Readiness Certificate (NCRC)
- ProStart Certificates of Achievement (COA)
- Restaurant, Food and Beverage Services Assessment
- ServSafe Food Protection Manager Certification
- Workplace Readiness Skills for the Commonwealth Examination
Career Clusters
| Pathway | Occupation |
|---|---|
| Restaurants & Food/Beverage Services |
|
| Lodging |
|
| Travel & Tourism |
|
