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Culinary Arts

                                                 


Program Overview

The Bridging Communities Culinary Arts is a two year program designed to prepare students for careers in commercial food management or production as well as entry into college level Culinary Arts advanced certificate programs. This program provides a foundation in food production and the culinary arts field. Students will plan, select, store, prepare and serve food and food products, study nutrition, sanitation and food safety, and learn to use commercial equipment.  Students will have the opportunity to earn industry certification and will participate in competition through SkillsUSA.

Salaries for culinary occupations range from $22,000 to $60,000


Year 1 of Culinary Arts - 11th Grade

The junior year program will introduce students to the basic principles of food preparation, sanitation and safety in a commercial kitchen environment. Students will have the opportunity to earn industry certification and will participate in competition through SkillsUSA. Students will earn three high school credits and 7 college credits upon successful completion. 

                High School Courses:      

                        8275 Culinary Arts I

                College Courses:

      •  HRI 115 Food Service Managers Sanitation Certification
      •  HRI 106 Principles of Culinary Arts I
      •  HRI 134 Food and Beverage Service Management                     

                Prerequisite:     

                        Recommendation of School Counselor
                        Complete English & Math VCCS placement tests
                        Enroll in Rappahannock Community College

               VCCS Requirements:      

                        Place into ENF 2 on the English Virginia Placement Test

                        Pass unit 1 of the Math Virginia Placement Test

Year 2 of Culinary Arts - 12th Grade

The senior year program allows students to receive training in the areas of commercial food preparation, catering, Hospitality management, and principles of baking and culinary design. Students will earn three high school credits and 9 college credits upon successful completion. Students completing the two year program will also earn a Career Studies Certificate from Rappahannock Community College and be eligible to enroll in the Advanced Culinary Arts program. 

               High School Courses:      

                        8276 Culinary Arts II

                College Courses:

      •  HRI 218 Fruit, Vegetable, and Starch Preparation
      •  HRI 145 Garde Manger
      •  HRI 128 Principles of Baking                     

                Prerequisite:     

                        Successful Completion of Culinary Arts I