24110 - Culinary Advanced



Following the introduction to foods and nutrition covered in Culinary Basics, this class focuses on operational procedures and necessary skills used in the food service industry. Basic professional culinary skills taught to students include knife skills, garde manger, front and back of house operations, stocks, sauces, soups, specific preparation and production techniques of baked goods, starches, meats, and vegetables. Basic French cooking methods are emphasized. CTSO standards will be an integral part of this class. Dual enrollment credit may be obtained from the Maricopa Community College System for this program at eligible high schools. Successful completion of the program may qualify students to receive the Mastery of Subject Area Graduation Endorsement. Students are encouraged to work with teachers to determine eligibility. (Name change to Culinary Advanced for 21-22SY)

Credits: 1
1 Elective Credit
Course Fees  

Consumable Fee 30

Culinary Basics with a grade of 70% or higher