Course Catalog 2018_w_ CTE draft

INTRODUCTION TO CULINARY ARTS

8250(1 credit, 1 block) Grade Level: 9, 10, and 11 – Priority given to 9 th and 10 th grade students Prerequisite: None

The competencies focus on identifying and exploring the individual careers within the food service industry. Units of study include food science and technology, dietetics and nutrition services, diverse cuisines and service styles, current trends, food and beverage production and preparation, and food safety and sanitation. Co-curricular activities are provided through participation in FCCLA (Family, Career and Community Leaders of America).

CULINARY ARTS AND RESTAURANT MANAGEMENT I

8275(2 credits, 2 blocks) Grade Level: 10 and 11 EOC Test: Industry credential test or licensure test available upon completion of this course.

Instructional units include: Welcome to the Restaurant and Foodservice Industry, Keeping Food Safe, Workplace Safety, Professionalism, Equipment and Techniques, Stocks, Sauces, and Soups, Communication, Management Essentials, Fruits and Vegetables, Serving Your Guests, Potatoes and Grains, and Building a Successful Career in the Industry. Students apply concepts learned in classroom instruction to the operation of a food establishment: The Cougar Den. Students are required to participate in the co-curriculum chapter of the Family, Career and Community Leaders of America (FCCLA).

CULINARY ARTS AND RESTAURANT MANAGEMENT II

8276(2 credits, 2 blocks) Grade Level: 11 and 12

Prerequisite: Successful completion of Culinary Arts I, Culinary Instructor Recommendation EOC Test: Industry credential test or licensure test required upon completion of this course.

Instructional units include: Breakfast Food and Sandwiches, Nutrition, Controlling Foodservice Costs, Salads and Garnishing, Purchasing and Inventory, Meat, Poultry, and Seafood, Marketing and the Menu, Desserts and Baked Goods, Sustainability in Foodservice, and Global Cuisines. Students apply concepts learned in classroom instruction to the operation of a food establishment: The Cougar Café. Students have the option of applying into the Foodservice Cooperative Education program with work release credit. Students are required to participate in the co-curricular chapter of the Family, Career and Community Leaders of America (FCCLA).

CULINARY ARTS SPECIALIZATION

8279(1 credit, 1 block) Grade Level: 11 and 12 Prerequisite: Successful completion of Culinary Arts & Restaurant Management II, Culinary Instructor Recommendation The Culinary Arts Specialization curriculum provides students with continuing opportunities to obtain comprehensive knowledge of the food service industry as well as to expand their technical skills in a food service specialty. Students explore careers and refine their skills in implementing safety and sanitation standards, applying nutritional principles, planning menus, using business and math skills, and selecting and maintaining food service equipment. Depending on the options available in the locality, students specialize in one of the following four areas: Baking and Pastry Food-Preparation Techniques, Catering/Banquet Food-Preparation Techniques, Restaurant Operation Techniques, Quantity Food-Preparation Techniques. The curriculum continues to place a strong emphasis on science and mathematics knowledge and skills as it emphasizes critical thinking, practical problem solving, and entrepreneurial opportunities within the field of culinary arts. EDUCATION AND TRAINING

TEACHER CADET PROGRAM VIRGINIA TEACHERS FOR TOMORROW I CTE DUAL ENROLLMENT

9062(1 credit, 1 block)(NRCC college credit in EDU 198 Seminar and Project Education, 3 credit) Grade Level: 11 and 12 Prerequisite: TB test verification, successfully pass the Virginia Placement Examination, NRCC Application