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