Culinary Arts

In this course, students gain valuable skills and experience as they learn the art of food preparation and service. This program combines classroom instruction with hands-on application. Students bake and cook in a fully equipped commercial kitchen and are taught important management skills such as safety and sanitation, food cost control, menu planning, and teamwork. Students also have the opportunity to earn a variety of industry recognized certifications. 

Student Experiences

  • 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 develop advanced critical thinking, applied academic, career development, life and employability skills, business, economic, and leadership skills required for culinary arts occupations

Career Opportunities

  • Executive Chef
  • Baking and Pastry Chef
  • Restaurant Manager
  • Caterer
  • Dietitian
  • Food Scientist 

Student Organization and Industry Certification

  • Queen Creek FCCLA
  • Arizona CTSO - FCCLA
  • National CTSO - FCCLA

College Program Partner
Maricopa Community Colleges

Average Annual Wage: $53,380