Students practice managerial, production, and service skills used in government, commercial, or independently owned institutional food establishments and related food industry occupations. Students plan, select, store, purchase, prepare, and serve food and food products; study basic nutrition, sanitation, and food safety; the use and care of commercial equipment; and the operation of institutional food establishments. Critical thinking, practical problem solving, and entrepreneurship opportunities in the field of culinary arts are emphasized. Teachers highlight math, science, and communication skills in the content area.
Virginia Beach City Public Schools ensures equal access to all CTE courses. Accessibility accommodations will be provided as needed.
Prerequisites
Introduction to Culinary Arts
Industry Credential
Students are eligible to sit for the Always Food Safe: Food Manager Certification and/or National Restaurant Association Education Foundation: ServSafe Certification.