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    COURSE DESCRIPTION:
    Grades 9-12 Full year, 1 credit
    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, and knife skills. Class may be enhanced through labs, guest speakers, and leadership opportunities through the club FCCLA (Family, Career, Community Leaders of America). Students need to be aware that class will use foods that contain allergens. Consult with teacher for specific information. 

    See the syllabus for more class information: Culinary Arts I Syllabus - Semester A and Semester B
    		  

    CULINARY LABS:

    Closed toed shoes on lab days - no exceptions per health code. Failure to be dressed appropriately will result in a loss lab privileges and automatic half credit for that lab.

    CELL PHONES and GUM are NEVER permitted during labs due to high germ content, in accordance with the State Health Department and will result in an automatic HALF CREDIT for that labring the childcare lab experience component of the class, students are expected to:

    COOKING LAB TARDIES: TARDIES on lab days will count against your lab score under professionalism and employability skills.  Tardies on a lab period will automatically result in a 5 pt deduction from your total lab score.
     
    		  

    COURSE FEE:

    The Culinary Arts Fee of $40.00 (Cul 1) is paid to the bookstore. 

     

    Food Handler Certificate  - Per the course catalog, this is a pre-requisite for the class to meet the Maricopa County Health Code. Costs will vary depending on which agency is used ~$10)

      • Agencies to use: Statefoodsafety.com, Servsafe.com, Efoodhandlers.com or Efoodcard.com
    		 
       

     
    		 
       
       

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