• Click here for the :Culinary Arts Syllabus

    · Prepares students to serve under the supervision of food service professionals as kitchen support staff and commercial food preparation workers. This includes instruction in kitchen equipment, organization and operations, sanitation, quality control, safety, various cooking methods, and nutrition.

    · Students will learn about workplace safety, teamwork, cooking stations within the commercial kitchen, and meal service. Students will also learn about nutrition.

    · During cooking labs, students will practice preparing meals from scratch, garnishes, and a variety of plate service and banquet meals.

    · Students will have the opportunity to be involved in catering opportunities throughout the year.

    · Culinary Arts III and IV students can compete in competitions to earn college scholarships .



    Students will be prepared for entry-level employment in the field of culinary arts as a Cook or Food Preparer and to study at a technical school, 2-year and 4- year college or university.  Career examples include Executive Chef, Pastry Chef, Cook, Event Planner, and Food Service Manager.

    Courses must be taken in a sequence


    Culinary Arts I (Year 1)


    Grades 9-12  all year

    Culinary Arts II (Year 2)


    Grades 10-12 all year

    Culinary Arts III (Year 3) (5 credits from Pima Community College Available)


    Grades 11-12 all year

    Culinary Arts IV (Year 4)


    Grade 12 all year

    Culinary Arts Internship (Optional)


    Grades 11-12 all year