Overview
This course will provide students with a foundational understanding of the food service industry and opportunities to build technical skills in food preparation and service. Students will develop the culinary knowledge and practical skills needed to be career-ready for entry-level culinary positions and/or pursue further culinary education.
Course Content
· Kitchen basics and safety
· Safe food handling
· Baking
· Knife Skills
· Cooking—eggs, chicken, sauces, soups, salads, sandwiches, meat, fish seafood, advanced pastries, bread
· International Cuisines
· Nutrition
· Menu Writing
· Catering
· Costing
· Marketing for food business
· Restaurant operations and management
Course Details
Culinary Arts I (Year 1)
Culinary Arts II (Year 2)
GRADE 10, 11, 12
Course Length: 2 years
Industry Credentials Offered
ServSafe Food Handler’s Certification
ServSafe Manager’s Certification
Options After HS
Workforce
Server, caterer, cook
Local Employers: Local Restaurants, Caterers, Hotels, Vineyards/Breweries
Career Certificate/ Associate Degree (2 yr) program
BRCC/Dabney Lancaster CC—Culinary Arts
Art Institute at Virginia Beach—Baking & Pastry, Culinary Arts
Culinary Institute of America—Baking & Pastry, Culinary Arts, Culinary Science
Bachelor’s /Post Baccalaureate Degree (4 yr+) majors
Family & Consumer Sciences, Food Science & Technology, Hospitality & Tourism Management, Business Management, Nutrition, Public Health
About the Instructor
Mr. Wilkins comes to VCTC from Augusta Kitchen where he was thee executive chef and kitchen manager. With 20 years of experience in the food service and culinary world, we welcome “Chef Joe” to VCTC.
Email: wilkinsj@valleytech.us
School: 540-245-5002
Fax: 540-885-0407
