Culinary Arts

Teacher: Mrs. Alda Leyva

PROGRAM DESCRIPTION: The Culinary Arts program prepares students to apply technical knowledge and skills required for food production and service occupations in commercial foodservice establishments. Students completing this program will possess the technical knowledge and skills required for planning, selecting, storing, purchasing, preparing and serving quality food products. Nutritive values, safety and sanitation procedures, use of commercial equipment, serving techniques and management of food establishments will also be studied. Throughout the Culinary Arts instructional program, students will develop advanced critical thinking, applied academic, career development, life and employability skills, business, economic, and leadership skills required for culinary arts occupations.

The Culinary Arts instructional program prepares students for entry-level employment, further training, and/or post-secondary education for these and other occupations: Line Cook, Cook, Prep Cook, Pantry Cook, Banquet Cook, Server, Server Assistant, Food Runner, Busser, Dishwasher, Counter, and Cashier.

INDUSTRY CREDENTIALS: The following industry credentials have been approved for the A-F CCRI and may be appropriate for the Culinary Arts instructional program:

Certified Fundamentals Cook (CFC)
Certified Fundamentals Pastry Cook (CFPC)
National ProStart Certificate of Achievement (COA)
ServSafe® Food Protection Manager
CTSO: Family, Career and Community Leaders of America, FCCLA

CTSO: FCCLA: Family, Career and Community Leaders of America (FCCLA) helps young people become leaders with student-directed learning in Family and Consumer Sciences (FACS) education in the areas of Culinary Arts, Early Childhood Education, Education Professions, Fashion Design and Merchandising, Hospitality Managment, and Interior Design. Since 1945, FCCLA members have been making a difference in their families, careers, and communities. Arizona FCCLA has over 4,800 members. For information, go to www.azfccla.org.