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Culinary Arts

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A red square with a white center displays the American Culinary Federation logo.

CULINARY ARTS I & II – #8275/#8276

ABOUT:

  • Two-year program that prepares students to enter employment in food service occupations, post-graduate culinary arts school, and military culinary training
  • Instruction focuses on sanitation, nutrition, food preparation techniques, purchasing/food costing, and inventory control in addition to food presentation and service
  • Students engage in food production labs, catering events, culinary competitions, industry-related projects, and industry-related projects, plan menus, prepare food, and use a variety of types of kitchen equipment
  • Projections through 2022 indicate a job growth increase of 6% in some of the more skilled Culinary Arts positions

STUDENT STUDY:

  • The origins and history of culinary arts and the classical kitchen brigade system
  • Career options and a range of opportunities available in the restaurant industry including Front-of-House and  Back-of-House
  • Industry professionalism and employability skills through a Workplace Readiness Skills curriculum
  • Proper culinary production procedures combined with food science, sanitation, nutrition, and food presentation
  • Menu planning along with cost control fundamentals that incorporate math and science in culinary applications
  • Woodside Lane Campus, Newport News
  • A.M and P.M.
  • 20 Students per AM and PM class
  • ServSafe Food Handler, ServSafe Food Manager, ProStart National Certificate of Achievement 
  • Family, Career, and Community Leaders of America (FCCLA)
  • Students must have completed English 10 with a minimum grade of “C”
  • Must pass the ServSafe Food Handler course with a minimum grade of 75%
  • Understand concepts of measurement, and the ability to perform arithmetic operations on whole decimal and fractional numbers accurately
  • Must have the ability to follow instructions both oral and written, and possess the stamina to work in a fast-paced/high-intensity environment
  • Must possess adaptability and the desire to work with people
  • Waiters/Waitresses
  • Prep Cooks
  • Short Order Cooks
  • Line Cooks
  • Chefs
  • Shift Managers
  • Restaurant Managers
  • Four culinary students rolling dough
  • Three chefs in a kitchen prepare and present dishes.
  • Chefs in white coats cook on a stovetop with multiple pots and pans.

Instructor Bio

(757)874-4444 ext. 5540

jacenta.vernon@nhrec.org

BIO:
Ms. Jacenta Vernon is coming to us with a wealth of knowledge on menu development, kitchen management, and private catering. She studied Culinary with a focus on baking & pastries.

  • Program Fees:

    • Jacket/Pants/Hat – $63.00
    • Student Organization Fee – $17.00

    Culinary Arts II

    • Jacket/Pants/Hat – $63.00
    • Student Organization Fee – $17.00