COURSE CODE: 8250

Introduction to Culinary Arts

SCED Code: 16051
Virginia Extended Description: 36
Suggested Grade Level: 9, 10, 11, 12
Duration: 36 Weeks
Hours: 140
Credits: 1
Prerequisite: None
OSHA Compliance Required?: Yes
CTSO: FCCLA
Non-Traditional?: F

In Introduction to Culinary Arts, students investigate food safety and sanitation, culinary preparation foundations, basic culinary skills, diverse cuisines, service styles, basic nutrition, and the economics of food. Students also explore postsecondary education options and career opportunities within the food service industry. Contextual instruction and student participation in co-curricular career and technical student organization (CTSO) activities will develop leadership, interpersonal, and career skills. High-quality work-based learning (HQWBL) will provide experiential learning opportunities related to students' career goals and/or interests, integrated with instruction, and performed in partnership with local businesses and organizations.

Class Size Regulation

The Virginia Administrative Code regulates the class size for this course. For additional information, see 8VAC20-120-150, "Maximum class size," or contact the Virginia Department of Education Office of Career, Technical, and Adult Education at cte@doe.virginia.gov.

Download Cartridge File

Use this to download a zipped Common Cartridge file containing your course and resources. If your PC asks you to select an app to open the file, simply click away from the app selection window. You do not need to unzip or open the file.

You will import the file into your learning management system. For further instructions on importing your course, see the FAQ section of our website for step-by-step instructions.

Course Sequences

A combination of this course and those below, equivalent to two 36-week courses, is a concentration sequence. Students wishing to complete a specialization may take additional courses based on their career pathways. A program completer is a student who has met the requirements for a CTE concentration sequence and all other requirements for high school graduation or an approved alternative education program.

Career Clusters

Pathway Occupation
Restaurants & Food/Beverage Services
  • Food Service Managers
  • Chefs and Head Cooks
  • Cooks, Fast Food
  • Cooks, Institution and Cafeteria
  • Cooks, Private Household
  • Cooks, Restaurant
  • Cooks, Short Order
  • Cooks, All Other
  • Food Preparation Workers
  • Fast Food and Counter Workers
  • Waiters and Waitresses
  • Food Servers, Nonrestaurant
  • Dining Room and Cafeteria Attendants and Bartender Helpers
  • Dishwashers
  • Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
  • Food Preparation and Serving Related Workers, All Other
  • Bakers
  • Butchers and Meat Cutters
  • Meat, Poultry, and Fish Cutters and Trimmers
  • Slaughterers and Meat Packers
Lodging
  • Food Service Managers
Travel & Tourism
  • Food Service Managers

Have Questions?

Whether it's about the site, curriculum, or services we provide, we want you to know we're here to help and answer any questions you might have. Reach out to our team!

Let's find what you're looking for