Culinary Arts

Course Info

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 
  • Dual Enrolled Curriculum for Level I or II Culinary Arts - HRI 158 Sanitation and Safety through Northern Virginia Community College - 3 Credits - Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of food-borne illnesses in conformity with federal, state and local guidelines. Focuses on OSHA standards in assuring safe working conditions.
  • Dual Enrolled Curriculum for Level I Culinary Arts - HRI 106 Principles of Culinary Arts through Northern Virginia Community College - 3 Credits - Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment.
  • Dual Enrolled Curriculum for Level II Culinary Arts - HRI 107 Principles of Culinary Arts II through Northern Virginia Community College - 3 Credits - Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment.

Course Description

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 and Stratford University. In addition, we offer dual enrollment opportunities with NVCC.

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.

Class Features

  • Complete Commercial Kitchen licensed by the Fairfax County Board of Health
  • Convection Ovens
  • Conventional Ovens
  • Fryers
  • 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
  • Dietitian/Nutritionist
  • Agricultural & Food Scientist
  • Purchasing Agent

Mentor Firms

  • Albert Uster Imports
  • Springfield Hilton
  • Tower Club at Tyson's
  • Guest Services
  • Aramark
  • Stratford University
  • Nations Bank

Our teacher, Chef Walden, shares information about the Culinary Arts program. 

For a student's perspective on the Culinary Arts program at Edison Academy, watch this video. 

For more videos about our Culinary Arts program go to the Culinary Arts Playlist on our YouTube Channel.