This course focuses on operational procedures and necessary skills used in the food service industry. Professional culinary skills taught to students include production and presentation of pastries such as pies, tarts, cakes, breads, puff pastry. Students may participate in operating a restaurant on campus. Career and Technical Student Organization (CTSO) standards will be an integral part of this class. Dual credit may be obtained from the Maricopa Community College system for this program at high schools offering this option. This course may be repeated once for credit. Successful completion of the program may qualify students to receive the Mastery of Subject Area Graduation Endorsement. Students are encouraged to work with their program teachers to determine eligibility.
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