The document provides an overview of the JTED Advanced Culinary Arts program. It explains that the program combines hands-on training through catering services with technical classroom instruction. Students learn skills in a commercial kitchen using professional equipment and tools. The program also includes career counseling, guest speakers from the culinary industry, and field trips to food-related businesses to expose students to different career paths and opportunities.

1. Q&A

2.  In a nutshell, the Jted Advanced Culinary Arts
program combines on-the-job experience
with technical classroom training. Students
are trained in a commercial facility using
state-of-the-art, cutting edge equipment and
professional culinary tools.
 One of the methods of providing on-the-job
training is through our catering services.
Students prepare and serve a variety of food,
all under the supervision of the culinary
instructors.

3.  Career Counselor- Culinary Careers
 College Representatives- Programs in Culinary
Arts
 Experienced Chefs
 Industry Professionals
 JTED Staff

4.  Alfonso’s Fine Oils and Balsamics
 Culinary Institutes
 Disneyland Culinary Tour
 Wilcox Farms
 Tucson Meet Yourself
 Rocks & Ropes
 FCCLA Officer Training
 FCCLA Conference
 Fine Dining Restaurants

5. Leadership
Teamwork
Observation Skills and Data Recording
Planning & Organization Skills
Research
Goal Setting
Occupational Preparation
Work ethics

6. Demonstrate Workplace Readiness Skills
Participate in a student organization
Provide a positive safe healthy learning
environment
Promote physical, cognitive, social and emotional
development
Create curriculum responsive to participants needs
Careers and Professionalism

7.  Food Science
 Food Preparation Techniques
 Menu Planning
 Front of the House
 Back of the House
 Ordering/Receiving/Inventory
 Point of Sale Systems
 How to Operate an Industrial Kitchen
 Career Options
 How to create a business plan
 How to develop a personal portfolio

8.  Classroom Instruction
 Demonstrations
 Group Projects
 Hands-On
 Food Laboratory
 Food Science Experiments
 Work-Based Learning- Catering, Operating a
business through staff and student lunches
 Guest Speakers
 Field Trips

9.  Hor d’oeuvres/canapés
 Various meats, seafood, and poultry
 Various fruits and vegetable dishes
 Various stocks, soups, and sauces
 Dressings, Marinades, and spice mixtures
 Custards, Mousse, Gelatins
And Much More!!!!

10.  The Career and Technical
Student Organization for
Culinary is FCCLA.
 Students will have the
opportunity to participate
in culinary competitions,
leadership conferences,
community service, social
outings, fundraising events,
and more!

11.  Participation is crucial to success in Introduction to Culinary
Arts. For example, the grade for students receiving an “A”
for participation is determined by:
 A student receiving an “A” comes to class prompt and
prepared, contributes readily to the conversation, shows
interest in and respect for others’ views, participates
actively in small groups and all assignments, follows safety
guidelines, knows and follows the agenda for the day,
adheres to the rotation, and is a team player.
 A detailed breakdown of the participation grade can be
found on the class website:
https://sites.google.com/site/srhsculinaryarts/

12.  Textbook: Culinary Essentials, (Johnson and
Wales University)
 Various recipe books and professional
journals
 Online Resources

13. Grades are based on the following components:
 Participation
 Group Projects
 Individual Work
 Laboratory Practicum
 Bell Work/Classroom Assignments
 Portfolio Formal Assessments
 Work-Based Learning

14. Guidelines and Procedures are outlined
in detail in the student handbook.
Please do not hesitate to contact the
instructor with any questions or
concerns.

15.  Introduction to Culinary is designed to give a
culinary foundation and basic skills.
 Second, Third, and Fourth year culinary classes
build upon these skills and focus on career
preparation while providing the opportunity to
learn advanced concepts.

16. Students who complete the culinary
program have the opportunity to:
 Articulate college credit (tentative)
 Leave with a professional culinary portfolio
 Receive scholarships
 Receive the ServSafe Certificate
 Receive the Arizona Food handler's
Card

17.  Continue Developing Skills
 Build/Expand upon and master skills
and knowledge base from the previous
year
 Internship/Job Shadowing
 Classroom Leadership

18.  Is there a class fee?
No. At times, students will have the
option of bringing supplementary ingredients
or supplies.
 What supplies are needed?
USB/Thumb Drive, Binder with Dividers,
Paper, Pencil or Pen. Page covers are
recommended but not required.

19.  Will I be able to choose my own group?
No. An important aspect of employability skills is
the ability to work with different people.
Therefore, the teacher will assign groups and
will frequently switch group assignments.
 Are there Assigned Seats?
Yes

20. What if I miss a day of class?
 100% attendance is highly encouraged.
 If a student must be absent, the student will
need to call both JTED and Santa Rita to report
the absence.
 The number of days missed + 1 to make up work
 Food supplies are not provided for make-up labs
and the lab must be completed at home.

21. Am I able to access my grades online?
Yes, grades are updated weekly on the Jted Edline
access site.

22.  Can I have a cell phone in class?
No. The facility is equipped with
laptops and state of the art equipment
for 21st Century Learning. Cell phones
are not permitted unless approved in
advance by the instructor under
extreme circumstances.

23. No. To become efficient in culinary arts, students
must also be competent in the vocabulary and
technological advancements in the food industry.
Students will have a minimum of one food lab per
week and a minimum of one instructional day per
week.

24.  Email:
RQuattro@PimaJTED.org
 Phone: 520-209-2673
 Fax: 520-798-2462
 Websites:
www.pimajted.org
https://sites.google.com/site/srhsculinaryarts/
http://facebook.com/srhs.culinaryarts