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    Culinary
      
    Culinary Arts I
    Grades: 9, 10, 11, 12   ~    Full Year
    1 Credit   ~   May be offered for dual Credit 
    Prerequisite: Maricopa County Food Handler Card Fee Required ~ Fee Required
       Culinary Arts 1 is designed to introduce students to the theory and practice of the basic fundamentals of cooking. Emphasis is on safety, sanitation, terminology, measurements, nutrition, knife skills and basic cuts. Food topics include but are not limited to fruits, vegetables, desserts, cookies, cakes, quick breads and yeast breads, garde manger and soups. Class is enhanced through labs, guest speakers, field trips and leadership opportunities through the club FCCLA (Family, Career, Community Leaders of America). 
     
    Culinary Arts II
    Grades: 10, 11, 12   ~    Full Year
    1 Credit   ~   May be offered for dual Credit
    Prerequisite: Culinary Arts I or Instructors approvable, Maricopa County Food Handler Card  ~ Fee Required
     

       Culinary Arts II builds upon the fundamental techniques learned in Culinary Arts 1 with exploration of various cooking techniques and preparation methods for full meals. Cooking experience gained through classroom instruction as well as various catering opportunities. Membership in FCCLA required. 

     
    Culinary Arts III
    Grades: 10, 11, 12   ~    Full Year
    1 Credit  ~   May be offered for dual Credit ~ May be repeated for credit
    Prerequisite: Culinary Arts II or Instructors approvable, Maricopa County Food Handler Card Fee Required 
     

       Culinary Arts III is designed to allow students to extend their knowledge of catering, Hospitality, baking and calculating food costs by providing catered events for the school and community. The focus and structure will revolve around competition and Front of the House experience, so that student’s will be prepared to work in the food services and Hospitality industries. Culinary leadership opportunities will be enhanced through FCCLA, C-CAP, and Internships. Membership in FCCLA is required. 

      
    For more information contact Mr. Chaney or 480-883-5134.  

    For more information contact Michael Turcotte or 480-883-5137.  

     
Last Modified on October 19, 2018