Culinary Arts

Shared first block for every VoTechWorks program. OSHA 10 (30 for construction management), first aid/CPR/AED, applied trade math and measurement, technical reading and writing, digital literacy, and career readiness. Completed before students enter the teaching kitchen, dining room and front desk unsupervised.

• Hold an OSHA 10 card and current CPR/AED certification
• Convert, measure and estimate with trade units, fractions, percentages and basic geometry
• Read a specification, code excerpt or manual and write a clear technical report
• Use email, spreadsheets, and the program's digital job-management tools
• Present a resume, portfolio and interview answers to an employer panel

Competency course in Knife skills for the Culinary Arts program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in Knife skills and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern Knife skills
• Select and safely use the tools, equipment and materials for Knife skills
• Perform the core tasks of Knife skills to the standard, within time, without rework
• Identify faults, hazards and non-conformities in Knife skills work and correct them
• Document Knife skills work in the service log to industry format

Competency course in stocks/sauces for the Culinary Arts program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in stocks/sauces and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern stocks/sauces
• Select and safely use the tools, equipment and materials for stocks/sauces
• Perform the core tasks of stocks/sauces to the standard, within time, without rework
• Identify faults, hazards and non-conformities in stocks/sauces work and correct them
• Document stocks/sauces work in the service log to industry format

Competency course in garde manger for the Culinary Arts program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in garde manger and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern garde manger
• Select and safely use the tools, equipment and materials for garde manger
• Perform the core tasks of garde manger to the standard, within time, without rework
• Identify faults, hazards and non-conformities in garde manger work and correct them
• Document garde manger work in the service log to industry format

Competency course in meats for the Culinary Arts program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in meats and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern meats
• Select and safely use the tools, equipment and materials for meats
• Perform the core tasks of meats to the standard, within time, without rework
• Identify faults, hazards and non-conformities in meats work and correct them
• Document meats work in the service log to industry format

Competency course in international cuisine for the Culinary Arts program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in international cuisine and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern international cuisine
• Select and safely use the tools, equipment and materials for international cuisine
• Perform the core tasks of international cuisine to the standard, within time, without rework
• Identify faults, hazards and non-conformities in international cuisine work and correct them
• Document international cuisine work in the service log to industry format

Competency course in plating for the Culinary Arts program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in plating and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern plating
• Select and safely use the tools, equipment and materials for plating
• Perform the core tasks of plating to the standard, within time, without rework
• Identify faults, hazards and non-conformities in plating work and correct them
• Document plating work in the service log to industry format

Competency course in kitchen ops for the Culinary Arts program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in kitchen ops and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern kitchen ops
• Select and safely use the tools, equipment and materials for kitchen ops
• Perform the core tasks of kitchen ops to the standard, within time, without rework
• Identify faults, hazards and non-conformities in kitchen ops work and correct them
• Document kitchen ops work in the service log to industry format

An integrated, assessed piece of real work that draws on every trade course in Culinary Arts: planned, estimated, executed and documented by the student, reviewed by an employer advisor. Capstones are shown in the Student Yard or the Museum of VoTech where the work allows.

• Plan and estimate a complete job from a specification
• Execute the job to standard within the estimate
• Present the finished work and its documentation to an employer panel

Supervised placement with an employer partner in Culinary Arts work. Hours are logged against the certifying body's task list; the employer evaluates against the same rubric used in the shop.

• Perform the trade's tasks in a real workplace under supervision
• Meet employer expectations for attendance, safety and conduct
• Log hours and tasks in the format the certifying body accepts

Structured preparation for ACF Certified Culinarian; ServSafe Food Handler: content review mapped to the exam blueprint, timed practice exams, practical-exam rehearsal, and registration/eligibility paperwork with the registrar.

• Score ≥ 80% on two timed mock exams
• Complete the eligibility application and hours verification
• Rehearse the practical exam format to time

The program completion credential(s). Sat at the school's authorized testing center or the body's test site; results recorded in the student record and reported in the annual outcomes report. Pass standard: Credential issued by the body.