Culinary Arts
Educational programs in the Hospitality & Tourism Career Cluster are of interest to individuals who want to use their skills and abilities to manage, market, and operate restaurants, hotels and motels, museums, and other food and travel-related services. Students learn how to manage or support kitchens, and plan menus, gain knowledge in diet, nutrition, food preparation, cost and budgets, and the science of food.
The DoDEA College and Career Ready Standards (CCRS) for Career and Technical Education are adopted from the Common Career Technical Core. These standards are referenced as CCRS-CTE.
Standards for Hospitality and Tourism Career Cluster (HT)
Culinary Arts Pathway
Students in the Culinary Arts Pathway are exposed to a variety of cooking methods and techniques from basic to advanced skills including: stocks, sauces, and soups; meat, poultry, and seafood cookery; vegetables and starch cookery; baking and pastry production; catering; nutrition; menus and facility planning; cold food preparation; and food service management.Â
To ensure pathway completion, it is recommended that students take courses in the following sequence: CTC401,CTC501
| Course Name | Course Number | Industry Credential | Adopted Resources |
|---|---|---|---|
| Culinary Arts I | CTC401 | WFSO The Safe Food Handler, WFSO The Essentials of Food Hygiene, WFSO Food Protection Manager | Culinary Fundamentals DoDEA, Certified Fundamentals Cook RTI, Certified Culinarian RTI, Certified Sous Chef RTI, Certified Sous Chef RTI, WFSO The Safe Food Handler, The Essentials of Food Hygiene, Food Protection Manager Study Course, and Knowledge Matters Restaurant |
| Culinary Arts II | CTC501 | ACF Certified Fundamentals Cook, WFSO HACCP Level 1, Worldchefs Certified | Culinary Fundamentals DoDEA, Certified Fundamentals Cook RTI, Certified Culinarian RTI, Certified Sous Chef RTI, WFSO HACCP Level 1 (Hazard Analysis Critical Control Plans) and Knowledge Matters Restaurant |
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