FCPS Grade Level and Course Credit information is found at the links to the left. The Virginia Department of Education Curriculum may be found using the links to the right.
- Culinary Arts I - VDOE Curriculum
- Culinary Arts I Dual Enrolled - VDOE Curriculum
- Culinary Arts II - VDOE Curriculum
- Culinary Arts II Dual Enrolled - VDOE Curriculum
- Culinary Arts III Specialization Level - VDOE Curriculum
Level I Course Description
Students practice managerial, production, and service skills used in government, commercial, or independently owned institutional food establishments and related food industry occupations. Students plan, select, store, purchase, prepare, and serve food and food products; study basic nutrition, sanitation, and food safety; the use and care of commercial equipment; and the operation of institutional food establishments. Critical thinking, practical problem solving, and entrepreneurship opportunities within the field of culinary arts are emphasized. Teachers highlight the basic skills of mathematics, science, and communication when appropriate in content.
Level II Course Description
Culinary Arts II provides students an opportunity to refine skills in serving, dining room management, and other skills learned in Culinary Arts I. Students prepare for occupations such as chef/cook, baker/pastry helper, pastry decorator, hospitality worker, dietetic aide/assistant, food demonstrator, and entrepreneur. Critical thinking, practical problem solving, and entrepreneurship opportunities within the field of culinary arts are emphasized. Teachers highlight the basic skills of mathematics, science and communication when appropriate in content.
Level III Course Description
Culinary Arts III Specialization provides students with skills and knowledge to pursue careers in the food service industry. In a hands-on environment, students apply nutritional principles, plan menus, use business and mathematics skills, select and maintain food service equipment, and adhere to safety and sanitation standards. Students specialize in one of the following four areas:
- Baking and Pastry Food Preparation
- Catering/Banquet Food Preparation
- Restaurant Operations
- Quantity Food Preparation
This curriculum places a strong emphasis on science and mathematical knowledge and skills, critical thinking, practical problem-solving, and entrepreneurial opportunities within the field of culinary arts.
Articulation agreements exist with the Culinary Institute of America, Johnson and Wales University, and Stratford University.
Services Offered - Bistro 1093
Bistro 1093 is your in-school dining destination. Carry-Out and Dine-In menus are advertised to customers on our mailing list. Email Chef Walden to register. Baked goods and three course meals are prepared weekly for your dining pleasure. All proceeds are used to fund activities of the Culinary Arts program at Edison Academy. We appreciate your support.
- Complete Commercial Kitchen licensed by the Fairfax County Board of Health
- Convection Ovens
- Conventional Ovens
- Gas Grill
- Electric Griddle
- Gas Salamander
- Open Top 6 & 4 Burner Ranges
- Commercial Refrigerators & Freezers
Professional Certification Opportunities
- Virginia Workplace Readiness Skills
- ServSafe National Certification
Potential Career Opportunities
- Food Production Manager
- Food Service Manager
- Food & Beverage Manager
- Food Service Worker
- Food Service Sanitation Manager
- Food Preparation Worker
- Restaurant Cook
- Meat/Poultry/Fish Cutter
- Bread & Pastry Baker
- Agricultural & Food Scientist
- Purchasing Agent
- Stratford University
- Culinary Institute of America
- Johnson and Wales University
- Real Food for Kids Organization
- Belle Haven Country Club
- Greenspring, an Erickson Senior Living Community
Our teacher, Chef Walden, shares information about the Culinary Arts program.
Our 2021-22 Culinary Arts ambassadors share their perspectives of the program here at Edison Academy.
Note. This video was filmed in portrait mode so you will see black edges on the screen and may see students 'sideways" at times.