Culinary Arts I & II

Human Services ICON100CULINARY ARTS I Course No. 8275

CULINARY ARTS II Course No. 8276

acecolorhermemailACEVRlogo1002 years – 6 credits – Advanced Career Education (ACE) Center atitshere200 Hermitage and The ACE Center at Virginia Randolph

ACE @ Hermitage Instructor: Hill Carter, Kate Chidester

ACE @ Virginia Randolph Instructor: Terran Evans

State Course Name: Culinary Arts I, Culinary Arts II. Click link for detailed pdf descriptions.

CAI-This course prepares students for entry-level positions in the culinary field and is dedicated to providing students with working knowledge in basic cooking and baking skills and techniques, along with catering and business skills for successful employment. StudentsapplytoACEbutton200 participate in operating a simulated restaurant and catering service.

CAII-Builds on knowledge gained in Culinary Arts I. The program emphasizes occupational skills for employees in the culinary world. Employment opportunities include catering, hotel and restaurant cooking, and working as bakers. With the approval and recommendation of the administration and teacher, students may spend time in actual work experience in conjunction with their studies. Students will prepare luncheons and dinners for various school and government functions to enhance their classroom knowledge.

Students have the opportunity to become certified in the following field(s):

Culinary Arts Level I

  • ServeSafe Food Handler* (available at ACE Center at Hermitage)

IMG_1197Culinary Arts Level II

  • Certified Jr. Culinary Certification (available at ACE Center at Hermitage)

*ServSafe Food Handler Assessment is a comprehensive solution that delivers consistent food safety training to employees. This ensures the same food safety principles are delivered each and every time.

  • Sections can be completed in approximately 10 minutes.
  • Color photographs from the learner’s point of view helps reinforce food safety concepts.
  • Enhanced assessment can be taken at the completion of training to measure if employees have the minimum competency in food safety knowledge. Covers five key areas:
  • Basic Food Safety
  • Personal Hygiene
  • Cross-Contamination & Allergens
  • Time and Temperature
  • Cleaning and Sanitation

Source: U.S. Bureau of Labor Statistics, Occupational Employment Statistics click here.

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