Culinary Fundamentals - NAVIT

20209

Advisor: Glenna Spurlock 

This is a Payson High School Dual Enrollment Program through NAVIT. 

This program prepares students for entry-level employment in the culinary field. Students receive a background in fundamental cooking techniques and preparation methods for hot foods, breakfast items, salads, sandwiches and pastry items with significant hands-on experience.

Program Learning Outcomes

1. Demonstrate proficiency in the use and cleaning of culinary industry-specific equipment.
2. Demonstrate proper work attitudes, work habits, and teamwork.
3. Apply diligent food and beverage management, leadership, customer service, and interpersonal skills.
4. Apply appropriate etiquette, appearance, and hygiene to work in the food service industry.
5. Follow Arizona State Health Department standards when preparing, handling, and working around food and equipment.
6. Identify and apply rigorous food safety and sanitation practices.
7. Demonstrate basic measuring, conversion, food costing, and waste management practices.
8. Apply nutritional concerns to the creation of menus.
9. Demonstrate a comprehension of cooking techniques, knife skills, and the ability to follow a recipe.
10. Acquire basic skills needed to sit for the State Food Handler License and pass the National Restaurant Association’s SERV Safe Restaurant Management test.