Culinary
The Culinary Arts program equips students with the technical skills needed for food production and service in commercial establishments. It covers food planning, selection, storage, preparation, and service, along with safety, sanitation, equipment use, and management. Graduates also develop critical thinking, career readiness, business, and leadership skills essential for culinary arts careers.
Contacts
- Marisa Hernandez
- (505) 897-0110 ex: 40031
- Culinary Arts
Do you have questions about one of our course offerings? Fill out an CTE Interest Form for a personalized response from our department.
Courses
Introductory Course
Pro Start I
Course Number: 830111
A basic course that develops skills in foods. Safety and sanitation, use of equipment, basic food preparation skills, nutrition, meal patterns, and careers in food service areas are emphasized. Basic skills are demonstrated during laboratory experiences. Teamwork, application of literacy skills, and curriculum integration are an integral part of the course
Concentrator Courses
Pro Start II
Course Number: 830121
Designed for the student who is interested in extending his/her culinary skills. Culinary Arts II expands upon the basic skills learned in Culinary Arts I. Areas of study include, but are not limited to, safety and sanitation, use of equipment, international cuisine, nutrition, meal patterns, and careers in food service areas. Increasingly complex food preparation techniques are developed. Teamwork, application of literacy skills, and curriculum integration are an integral part of the course.
Culinary Mentorship
Course Number: 830131
Through work experiences as supported by portfolio, the student explores personal and career interests, aptitudes and abilities. Personal management of time, health, and finances are also included. The necessary components of a productive and successful career are examined: technical knowledge, responsible and ethical behavior, and goal setting. Literacy strategies are integrated throughout the course.
Concentrator Course
Culinary Internship
Course Number: 830141
Through work experiences as supported by portfolio, the student explores personal and career interests, aptitudes and abilities. Personal management of time, health, and finances are also included. The necessary components of a productive and successful career are examined: technical knowledge, responsible and ethical behavior, and goal setting. Literacy strategies are integrated throughout the course.