Culinary Arts

CULINARY ARTS I

Grade: 10-11 (Double blocked/1 semester)

Credit: 2

Prerequisite: Nutrition & Wellness, teacher recommendation

Industry Credential: ServSafe

Career Cluster: Hospitality and Tourism


Students may apply for Dual Enrollment Credit through J. Sargeant Reynolds Community College (HRI 106 - Intro to Culinary) and HRI 128 - Intro to Baking)


CULINARY ARTS II

Grade: 11-12 (Double blocked/1 semester)

Credit: 2

Prerequisite: Culinary Arts I, ServSafe certificate and chef recommendation

Career Cluster: Hospitality and Tourism


Students may apply for Dual Enrollment Credit through J. Sargeant Reynolds Community College (HRI 218 - Fruit, Vegetable, and Starch) and HRI 219 - (Stocks, Sauces, and Soups)

Do you have a passion for food?

Chefs and cooks oversee food preparation at restaurants and other places where food is served. Characteristics of a chef or cook include creativity, curiosity, and endurance. If this sounds like you, a career in Culinary Arts may be for you.

Career Pathways: Restaurant Chef, Personal Chef, Caterer, Baker or Pastry Chef, Food Service or Restaurant Manager or Business Owner.

Job Outlook: Employment for chefs and head cooks is expected to grow 6% from 2019 to 2029, faster than the average.

Typical Salary: The median annual wage was $51,530 in May 2019.

Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, Chefs and Head Cooks,at https://www.bls.gov/ooh/food-preparation-and-serving/chefs-and-head-cooks.htm (visited January 14, 2021).