Title: Syllabus
Course: Culinary Arts I (16052-I)

Copyright: 2024

Virginia Assignment Code: 8275

Suggested Grade Level: 10, 11

Duration: 36 weeks

Hours: 280

Credits: 2

Prerequisites: None

CTSO: FCCLA

Course Description:

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

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 and Technical Education at cte@doe.virginia.gov.

Note:

The Dietary Guidelines for Americans (January 2026) provide the most recent federal nutrition recommendations for this course.

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

https://www.cteresource.org/career-clusters/hospitality-tourism/17081/