Name: Ms. Christine Russell
Subjects / Classes Taught: Culinary Arts 1 & 2; Culinary Arts 3 & 4
Degree(s): B.S. - Business Administration; M.B.A. - Managerial Science; Ph.D. Candidate - Higher Education Administration
Phone: 602-764-5155/Room M155
Welcome to Culinary Arts!
Culinary Arts 1 & 2
In a laboratory setting, students in Culinary Arts 1-2 will acquire hands-on skills and experience needed to demonstrate the application of creative food preparation. The focus will be on the development of food preparation skills required to be a success in the culinary and related industries. Other focus points include proper food handling, safety and sanitation, use of weights and measurements, use of tools and equipment, knife skills, culinary language terminology, ingredient identification and their function. Students will be required to comply with industry-specific personal presentation and dress code. Students gain valuable leadership and employment skills and receive opportunities for scholarships and community involvement by participating in a state and national career and technical student organization.
Culinary Arts 3 & 4
This advanced course continues a program of study in food preparation, planning and production, including Cooking Techniques, Baking Skills, and Restaurant Service. Students will experience real work processes while cooking and serving for special events. An emphasis will be on refining the sophistication of student skills necessary to build a career as a Baker, a Chef, or a Manager in the food service or other related industries; or own and operate their own successful bakery or restaurant. Students may be required to attain a current Maricopa Food Service Worker/Food Handler’s card. Students will be required to comply with industry-specific personal presentation and dress code. Career preparation, teamwork, and business skills are highlighted. Students gain valuable leadership and employment skills and receive opportunities for scholarships and community involvement by participating in a state and national career and technical student organization.
NOTE: This is NOT a cook and eat everyday class; students will be expected to do the required academic work in order to receive the privilege of working in lab!