Quantity Food Specialization
This Culinary Arts Specialization course provides students with skills and knowledge to pursue careers in quantity food production. In a hands-on environment, students practice high-volume food production, apply nutritional principles, plan menus, use business and mathematics skills, select and maintain food service equipment, and adhere to safety and sanitation standards. The curriculum continues to place a strong emphasis on science and mathematics knowledge and skills, critical thinking, practical problem-solving, and entrepreneurial opportunities within the field of culinary arts. 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.
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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.
Industry Credentials (Only apply to 36-week courses)
- Certified Fundamentals Cook Assessment
- Certified Fundamentals Pastry Cook Assessment (ACF-NOCTI)
- Certified Kitchen Cook Examination
- Certified Restaurant Server Examination
- College and Career Readiness Assessment (CCRA+)
- Commercial Foods Assessment
- Culinary Arts Assessment
- Food Protection Manager Certification
- Food Science Fundamentals Assessment
- Leadership Essentials Assessment
- National Career Readiness Certificate (NCRC)
- ProStart Certificates of Achievement (COA)
- Restaurant, Food and Beverage Services Assessment
- ServSafe Food Protection Manager Certification
- Workplace Readiness Skills for the Commonwealth Examination
Virginia’s High Demand Occupations and Apprenticeable Occupations
Section § 2.2-2472 of the Code of Virginia requires the Virginia Board of Workforce Development (VBWD) to publish a list of jobs, trades, and professions for which a high demand for qualified workers exists or is projected. The Virginia Office of Education Economics (VOEE) collaborated with the VBWD and related stakeholders to develop the high demand occupations list. VOEE’s mission is to leverage data to inform educational programming, policy, and workforce partnerships across the Commonwealth. See also the Virginia 2024 High Demand Occupations Dashboard.
Standard Occupational Classification (SOC) Code, Occupation Description, and Active Apprenticeable Occupation status (Yes/No per the Virginia Department of Labor and Industry).
| SOC Code | Occupation Description | Apprenticeable Occupation |
|---|---|---|
| 119051 | Food Service Managers | No |
| 351011 | Chefs and Head Cooks | Yes |
| 352012 | Cooks, Institution and Cafeteria | Yes |
| 352014 | Cooks, Restaurant | Yes |
| 353031 | Waiters and Waitresses | No |
| 513011 | Bakers | Yes |
| 513021 | Butchers and Meat Cutters | No |
| 513023 | Slaughterers and Meat Packers | No |
Career Clusters
| Pathway | Occupation |
|---|---|
| Restaurants & Food/Beverage Services |
|
| Lodging |
|
| Travel & Tourism |
|
