Culinary Arts II & III - Arlington Career Center

Culinary Arts II
Culinary Arts II students continue to acquire a comprehensive knowledge of the food service industry while refining their technical skills. Students apply kitchen safety and sanitation, nutritional principles, and advanced food-preparation techniques. Students complete work-based learning in venues such as the a la carte kitchen, the dining room, a food truck, and catered functions. Culinary Arts & Sciences standards are called competencies. The Virginia Department of Education (VDOE) course name is Culinary Arts II(8276). You can find the competencies for this course by clicking this link.

Culinary Arts II students will have the opportunity to earn the following Career and Technical Education Credentialing and Industry Certification:

ServSafe Food Protection Manager, National Restaurant Association
Certified Fundamental Cook, American Culinary Federation
Northern Virginia Food Manager Certificate, Arlington County Health Department

Course Outline:

Timeline	Units of Study
All Year/ Ongoing	Culinary Arts Careers and Professionalism Laboratory Safety Workplace Readiness Student Organizations Plating & Presentation
1st Quarter	ServSafe (4Wk) Physical, Chemical, & Biological Hazards Flow of Food Regulatory Agencies Culinary Math & Controlling Food Cost (3WK) Recipe Conversion & Costing Menu Pricing POS/ Guest Checks Commercial Equipment Review (1WK)
2nd Quarter	Advance Food Preparation Techniques – Part 1 (2WK) Knife Skills Cooking Methods Flavor Enhancements Advance Food Preparation Techniques – Part 2 (3WK) Meat, Poultry, Fish, & Seafood Mother Sauces Advance Food Preparation Techniques – Part 1 (2WK) Food Presentation Convenience and Par Cooking Advance Garde Manger (2WK) Cold Food Sandwiches Canape
3rd Quarter	Advanced Baking Techniques (2WK) Yeast Dough Advanced Baking Techniques (2WK) Pastries Advanced Baking Techniques (2WK) Speciality Desserts Advanced Baking Techniques (2WK) Novelty Cakes
4th Quarter	Nutrition & Menu Design (3WK) Performing Catering Functions (2WK) NOCTI Theory & Practical Exam Review (2WK) Culinary Arts Profession (2Wk) History of Culinary Arts & Food Service Organizations E-Portfolios

Culinary III

This course helps students develop skills and knowledge to pursue careers in the Baking & Pastry Industry. In a hands-on environment, students practice baking and pastry production techniques, apply nutritional principles, plan menus, use business and mathematics skills, select and maintain food service equipment, and adhere to safety and sanitation standards. The Virginia Department of Education (VDOE) course name is Baking and Pastry Specialization(8279). You can find the competencies for this course by clicking this link.

Culinary Arts III students will have the opportunity to earn the following Career and Technical Education Credentialing and Industry Certification:

Certified Fundamental Pastry Cook, American Culinary Federation

Course Outline:

Timeline	Units of Study
All Year/ Ongoing	Workplace Readiness Student Organizations Laboratory Safety Plating & Presentation
1st Quarter	Culinary Arts Review (2Wk) ServSafe & Food Safety Nutrition & Menu Planning Bakery Shop Management Foodservice Equipment (2WK) Staffing & Equipment Culinary Math Custards, Creams, & Dessert Sauces (4Wk) Baked Custards Stirred Creams Fruit Sauces & Curds
2nd Quarter	Pastries (4Wk) Pies Puff Pastry Pate a Choux Quick Breads (2Wk) Biscuit Mixing Method Creaming Method Blending Method Cookies – Drop, Rolled & Molded, Icebox, Pressed, & Bar (2Wk)
3rd Quarter	Artisan Breads (4Wk) Lean Dough Rich Dough Rolled-In Chocolate (4Wk) Types Tempering Desserts Truffles & Bonbons
4th Quarter	Cakes (3Wk) Two Stage Mixing Method Creaming Mixing Method (Cakes) Sponge Mixing Methods Icings & Glaze (2Wk) Buttercreams Ganache Royal Icing Modern Desserts(2Wk) Vegan Desserts Gluten-Free Baking NOCTI Theory & Practical Exam Review (2Wk)