The Culinary Arts Program Course Sequence is as follows:

·         Introduction to Culinary Arts (9th - 10th Grade)

·         Principles of Culinary Arts (10th - 11th Grade)

·         Applications of Culinary Arts (11th - 12th Grade)

Introduction to Culinary Arts

Requirements: 9th -10thGrade                  

Year-Long Course:           1 Credit

Course Prerequisite:      None                    

Degree of Difficulty:       Average              

This course covers the latest in kitchen tools and appliances, cooking terms, kitchen management, consumer decisions, nutrition, meal planning, etiquette, kitchen safety and basic food preparation techniques. Students will apply this knowledge to meal preparation and service for family situations and special occasions. This course will also help students become familiar with various food-related careers.                           

Principles of Culinary Arts (Cochise College Dual Credit Option - CUL 107)

Requirements: 10th –11th Grade            

Year-Long Course:           2 Credits, 2 periods        

Course Prerequisite:      Introduction to Culinary Arts      

Degree of Difficulty:       Moderate          

The student will cover an introduction to the hospitality industry, which includes hotel-restaurant-resort careers. A student completing this program will possess the technical knowledge and skills required for planning, selecting, storing, purchasing, preparing and serving quality food products using commercial equipment. Emphasis is placed on leadership skills, employability skills, and management of food establishments. Students will cater community luncheons and events on a regular basis. These practical applications will take place during the regular lunch period and requires students to complete all phases of the catering component.

Applications of Culinary Arts (Cochise College Dual Credit Option - CUL 215)

Requirements:  11th - 12th Grade            

Year-Long Course:           2 Credits, 2 periods        

Course Prerequisite:      Principles of Culinary Arts            

Degree of Difficulty:       High      

The student will continue exploration and mastery of the Culinary Arts field. A student completing this program will possess the technical knowledge and skills required for planning, selecting, storing, purchasing, preparing and serving quality food products using commercial equipment. Emphasis is placed on leadership skills, employability skills, and management of food establishments. Students will cater community luncheons and events on a regular basis. These practical applications will take place during the regular lunch period and requires students to complete all phases of the catering component.