Program Description - Want a hot career?  According to the U.S. Bureau of Labor Statistics, the culinary field is the nation's fastest growing occupation.  Annual food service salaries are increasing at double the national rate.  There is great need for chefs, cooks and other culinary professionals because more than ever, Americans love great food. 

Students are trained in state-of-the-art commercial kitchen combining elements of artistry, science and business skills to prepare students for a career in the growing food service industry. Students who complete the program learn different styles and techniques for ordering, preparing, and serving food, planning menus, and managing food service organizations. The program also prepares students to take the Food Service Manager (ServSafe) certification examination.

Please contact Alda Leyva for additional information or comments 928 475-2378

Culinary Arts Principles	Culinary Arts Applications	Commercial Cooking
Culinary Arts Principles COURSE NAME:  Culinary Arts Principles CIP: 12.0500.10 LENGTH OF COURSE: 2 semesters GRADE LEVEL:   10, 11 or 12 TYPE:  Foods PREREQUISITE:  Must complete Career Exploration with a C or better. COURSE DESCRIPTION: Introduction to the fundamentals of culinary arts. Examines career opportunities in all phases of the culinary industry.  Industry trends and career ladders are observed.  Current issues and fundamentals of the management of service in Culinary, Restaurant, Lodging, Institutional Food and Tourism industries will be investigated. Course material explores standard knife cuts and techniques, culinary terms, professional expectations, safe food handling/sanitation requirements, stock and soup making, sauces, starches, vegetables, pasta, grains and legumes, oils and vinegars, egg and breakfast cookery, and basic custards. Lectures and demonstrations emphasize applications to the professional kitchen. Student production includes both individual projects as well as team exercises in order to demonstrate the various scenarios in a professional environment. College credit may be granted through Eastern Arizona College inter-governmental agreements with San Carlos High School.	Culinary Arts Applications CIP: 12.0500.20 LENGTH OF COURSE:  2 Semesters GRADE LEVEL:  11 or 12 TYPE:  Foods PREREQUISITE:  Must complete Culinary Arts Principles. COURSE DESCRIPTION: Students can learn to put the skills acquired in Culinary Arts Principles to use with newly added techniques in complete and balanced plate presentations. Students will apply basic math skills to solve complicated culinary problems; timing, portion control and consistency are emphasized throughout the course.  Butchery and the cooking of proteins are introduced into the curriculum along with cooking methods appropriate for each individual cut or portion. Student work on individual projects as well as team exercises in order to demonstrate the various scenarios in a professional environment. College credit may be granted through Eastern Arizona College inter-governmental agreements with San Carlos High School.	Commercial Cooking CIP: 12 0500.25 LENGTH OF COURSE:  2 Semesters GRADE LEVEL:  12^th Grade TYPE:  Foods PREREQUISITE:  Must complete at least one Culinary Arts with a C or better, or with teacher approval. COURSE DESCRIPTION: The Commercial Cooking course is designed to further student’s knowledge in running a food establishment’s business. Apply skills and knowledge acquired in Culinary Arts Application course work to commercial quantity food planning, production and service for a variety of menu items; operation and maintenance of commercial cooking equipment; and safety and sanitation. Students will be trained in the Arizona State Health Codes and practice them to efficiency. They will manage a food service weekly and prepare meals for dinners and banquets as hired by the public. A student completing this class will possess advanced level skills in the area of planning, selecting, storing, purchasing, preparing, and serving quality food products. Nutritive values, safety/sanitation precautions, use of commercial equipment, serving techniques and management of food establishments. In addition to the required technical skills, a student will also possess advanced employability, critical thinking, applied academic, business economic, and leadership skills required for employees in food production/culinary arts occupations. State competition through FCCLA will be available for those students interested. College credit may be granted through Eastern Arizona College inter-governmental agreements with San Carlos High School.

Created By:  Cindy Barnes
Email Address:  schs_business@yahoo.com
Phone Number: (928) 475-2378
Postal Address: San Carlos High School
                            P.O. Box 207
                            San Carlos, AZ 85550

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San Carlos School District does not discriminate on the basis of race, color, national origin, gender, age, or disability in admission to its programs, services, or activities, in access to them, in treatment of individuals, or in any aspect of their operations.  San Carlos School District Career and Technical Education Department does not discriminate in enrollment or access to any of the programs available.  San Carlos School District also does not discriminate in its hiring or employment practices as required by Title VI of the Civil Rights Act of 1964, as amended; Title IX of the Education Amendments of 1972; the Age Discrimination Act of 1975, as amended; and Section 504 of the Rehabilitation Act of 1973, as amended.  For information about your rights or grievance procedures, contact the high school principal P.O. Box 207, San Carlos AZ 85550 (928) 475-2378.