Copyright: 2019

Virginia Assignment Code: 8276

Suggested Grade Level: 11, 12

Duration: 36 weeks

Hours: 280

Prerequisites: 8275

CTSO: FCCLA

Course Description:

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.

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/culinary-arts-ii/