The Culinary Basics class is an entry-level course for the Culinary Arts Program. Students are introduced to kitchen equipment, organization and operations, sanitation and safety, nutrition, food preparation and cooking skills. Work place skills including communication, teamwork, leadership, and personal development are emphasized. 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.
Credits: 1 elective credit