CHEF POE-CREATIVE FOODS-24110-LHS

Following the introduction of foods and nutrition covered in Culinary Basics, this course focuses on operational procedures and necessary skills used in the food service industry. Basic professional culinary skills taught to students include knife skills, garde manger, front and back of house operations, stocks, sauces, soups, specific preparation and production techniques of baked goods, starches, meats, and vegetables. Basic French cooking methods are emphasized. Career and Technical Students Organization (CTSO) standards will be an integral part of this class. Dual enrollment credit may be obtained from the Maricopa Community College system for this program at high schools offering this option. 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. Prerequisite: Culinary Basics with a grade of 70% or higher.
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