24114 - Professional Cooking



This course focuses on advances operational procedures and necessary skills used in the food service industry. Students will learn the necessary operational requirements of a restaurant and how to operate a restaurant on campus. Students will learn catering procedures, restaurant operations, and will be given work-based learning opportunities. Career and Technical Students Organization (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 high schools offering this option. Successful completion of the program may qualify students to receive the Mastery of Subject Area Graduation Endorsement. Students are encouraged to work with their program teachers to determine eligibility. Students will have the opportunity to obtain a SERV safe managers card. Replaces course ID 24112

Credits: 1
1 Elective Credit
Course Fees  

Consumable Fee 40

Prerequisites: Culinary Advanced . Due to limited capacity, high demand and requirements for this program, student's enrollment will be based on the following criteria: Minimum course grade of 70% achieved in Culinary Advanced . Required to obtain a food handlers card.