Title: Syllabus
Course: Restaurant Operation Specialization (16052-VI)

Copyright: 2021

Virginia Assignment Code: 8274

Suggested Grade Level: 11, 12

Duration: 36 weeks

Hours: N/A

Prerequisites: 8275

CTSO: FCCLA

Course Description:

The Culinary Arts Specialization course provides students with skills and knowledge to pursue careers in the food service industry. In a hands-on environment, students apply nutritional principles, plan menus, use business and mathematics skills, select and maintain food service equipment, and adhere to safety and sanitation standards. The curriculum continues to place a strong emphasis on science and mathematics knowledge and skills, critical thinking, practical problem-solving, and entrepreneurial opportunities within the field of culinary arts. 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.

Note:

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.

Credentials, Course Sequences, and Career Clusters/Pathways can be found here:

https://www.cteresource.org/career-clusters/hospitality-tourism/restaurant-operation-specialization/