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Gifts to Honor the Legacy of Mel Zuckerman

Programs Hospitality, Education & Human Services

Culinary & Nutritional Arts/Restaurant Management/Pastry*

Holland Codes

r realistic a artistic e enterprising

Master knife skills, cooking methods, baking techniques, food purchasing and storage, and front of the house operations using modern industrial equipment. Work alongside industry professionals in one of our commercial kitchens. Learn hospitality and restaurant management and gain on-the-job experience through student-run catering events.



Eligibility

Grades 10-12

Things to Consider

  1. You must have the ability to stand for long periods of time.
  2. You must be willing to work with raw meats.
  3. You must participate in sanitation practices and kitchen maintenance. 
  4. You may be exposed to possible allergens.
  5. Your attendance impacts the kitchen labs you experience.
  6. You are required to comply with sanitation and safety guidelines for personal appearance to include: trimmed nails, hygiene standards, and longer hair restrained.

Direct Employment

  • Line Cook
  • Pantry Cook
  • Dishwasher

Jobs Available After Additional or Advanced Training

  • Executive Chef
  • Caterer
  • Food Service Manager
  • Hospitality Manager
  • Culinary Instructor
  • Food and Beverage Manager

Locations

JTED @ The Bridges

3300 S. Park Ave.

Schedule Availability

  • Mondays & Wednesdays 4 to 6:30 p.m.
  • Tuesdays & Thursdays 4 to 6:30 p.m.
  • Monday through Friday bell schedule

JTED @ Mountain View

3901 W. Linda Vista Blvd.

Schedule Availability

  • Tuesdays & Thursdays 4 to 6:30 p.m. (Culinary 1-2 Only)
  • Monday through Friday bell schedule

Program Completion/Sequence

Year 1

Culinary 1-2

Sanitation, Safety, Basic Recipes, Nutrition, Knife Cuts, Familiarity with culinary equipment and small wares, Breakfast, Mother Sauces, Spices & Flavorings, Stocks, Proteins, Grains, Vegetables and Fruits, & Professional Portfolio and Professional Skills. Basic principles of garde manger, and culinary calculations. There may be opportunities for catering events through the Culinary Club (CTSO).

Year 2

Culinary 3-4

Recipes, Nutrition, and Skill Refinement, building upon introductory knowledge. Learn about Food Costs, Complete Capstone Project- Restaurant Concept and Design, Participate in Catering Opportunities.

Year 3

Culinary 5-6

Recipes with complex ingredients, preparation, and skill refinement, Global Cuisine & Restaurant Management: Staffing, set up, and workflow. Culinary College Exploration, Leadership Opportunities within catering and program events. Project-Ghost Kitchen Concept and Design.


Entrance Requirements for Year 2 & 3

  • Year 2: Successful completion of Year 1
  • Year 3: Successful completion of Year 2

Certifications

  • Year 1:
    • ServSafe Food Handler
  • Year 2:
    • ServSafe Manager

Work Based Learning Requirements

Students who complete one or more years of the program and meet the eligibility requirements may have the opportunity to participate in our Internship Program.


Credits

1/Year


Instructors

  • Brian King

    Brian King

    Culinary Arts Instructor
  • Corinne Angello

    Corinne Angello

    Culinary Arts and Pastry Instructor
  • Michael Powell

    Michael Powell

    Culinary Arts Instructor
  • Amanda-Sevinsky

    Amanda Sevinsky

    Culinary Arts Instructional Assistant

More Information

Uniform

  • Closed-toe, non-slip shoes
  • Year 1:
    • JTED white chef hat
    • JTED white apron
  • Year 2 & Year 3:
    • JTED black chef hat
    • JTED black chef apron
    • JTED black chef coat

JTED Catering

Culinary services for your event

Request Form

Dual Enrollment

  • Year 1:
    • CUL 105 Sanitation & Nutrition (3 Credits)
    • CUL 140 Culinary Principles (3 credits)
  • Year 2:
    • CUL 130 Savory Cuisine (3 Credits)
    • CUL 150 Garde Manager (3 Credits)

*Dual Enrollment Credits available to students are dependent on teacher credentials*

What is Dual Enrollment?

Beneficial Classes to Take in High School

Academic Classes

  • Math
  • Science
  • English
  • Foreign Language

CTE Classes

  • Business/Entrepreneurship

Pastry*

Students who successfully completed the beginning Culinary Arts class are eligible to continue to this advanced pastry course. Students will gain hands-on experience creating a variety of baked goods and desserts. This course includes lessons about baking and pastry fundamentals, basic decorating skills, working with sugar, candies, breads, cookies, and tiered cakes.



Eligibility

Grade 10-12


Other Requirements

Students must complete Culinary Arts 1-2.

Things to Consider

  1. You must have the ability to stand for long periods of time.
  2. You must participate in sanitation practices and kitchen maintenance. 
  3. You may be exposed to possible allergens.
  4. Your attendance impacts the kitchen labs you experience.
  5. You are required to comply with sanitation and safety guidelines for personal appearance to include: trimmed nails, hygiene standards, and longer hair restrained.

Direct Employment

  • Caterer
  • Cake Decorator Prep
  • Baker

Jobs Available After Additional or Advanced Training

  • Pastry Chef
  • Caterer
  • Chocolatier
  • Executive Pastry Chef
  • Pastry Shop/Bakery Owner
  • Pastry Instructor

Locations

JTED @ Mountain View

3901 W. Linda Vista Blvd.

Schedule Availability

  • Tuesdays & Thursdays 4 to 6:30 p.m.
  • Monday through Friday bell schedule*

*Earn 2 credits/year


Program Completion/Sequence

Year 1

Culinary 1-2

Sanitation, Safety, Basic Recipes, Nutrition, Knife Cuts, Familiarity with culinary equipment and small wares, Breakfast, Mother Sauces, Spices & Flavorings, Stocks, Proteins, Grains, Vegetables and Fruits, & Professional Portfolio and Professional Skills. Basic principles of garde manger, and culinary calculations. There may be opportunities for catering events through the Culinary Club (CTSO).

Year 2

Pastry 1-2

Introduction to: Chemistry of Baking, Bakeshop ingredients, Breads, Cookies, Cakes and icings, Pastry and Dessert Components, Chocolate and sugar work, Capstone Project – Bakeshop Concept and design, and Catering opportunities.

Year 3

Pastry 3-4

Advanced Pastry recipes, Chocolate showpieces, and sugar sculptures, Bakeshop Management, Project – Wedding cake design, pricing, tasting, and creation. Catering Leadership opportunities.


Entrance Requirements for Year 2 & 3

  • Year 2: Successful completion of Culinary 1-2
  • Year 3: Successful completion of Pastry 1-2

Certification

  • Year 1:
    • ServSafe Food Handler (Culinary 1-2)
  • Year 2:
    • ServSafe Managers

Work Based Learning Requirements

Students who complete one or more years of the program and meet the eligibility requirements may have the opportunity to participate in our Internship Program.


Credits

1/Year


Instructors

  • Corinne Angello

    Corinne Angello

    Culinary Arts and Pastry Instructor

Meet the Teacher Podcast


More Information

Uniform

  • Pastry Uniform
    • JTED blue chef hat
    • JTED blue apron 
    • JTED blue jacket 
  • Closed-toe, non-slip shoes

Dual Enrollment

  • Year 1:
    • Foundations of Culinary Arts CUL140 – Culinary Principles (3 credits)
    • Food Service Nutrition and Sanitation – CUL 105 (3 credits)
  • Year 2:
    • CUL160 – Pastry Arts 1 (3 credits)
    • CUL 168 – Specialty & Hearth Breads (3 credits)
  • Year 3:
    • CUL162 – Art of Chocolate (3 credits)

**Dual Enrollment Credits available to students are dependent on teacher credentials*

What is Dual Enrollment?

Beneficial Classes to Take in High School

Academic Classes

  • Chemistry
  • Math
  • English
  • Language

CTE Classes

  • Business 
  • Marketing 
  • Entrepreneurship

Find your true future calling through Pima JTED

Career Quiz

Enroll Today
  • Things to Consider
  • Locations
  • Program Completion/Sequence
  • Instructors
  • More Information
  • JTED Catering
  • Beneficial Classes to Take in High School
  • Pastry*
  • Things to Consider
  • Locations
  • Program Completion/Sequence
  • Instructors
  • More Information
  • Beneficial Classes to Take in High School

Related News & Media


  • The advantages of Pima JTED Pastry Class go well beyond the kitchen!

  • cover of the meet the teacher podcast by jted. multicolor soundwaves overlay a black background with the pima jted logo, podcast title and a simple microphone graphic in white. on top of those soundwaves

    Meet the Teacher Podcast with Culinary Arts & Pastry Instructor Chef Corinne Angello

  • Pima JTED culinary arts program receives grant for point-of-sale training

  • Corinne Angello starts Point-Of-Sale initiative with AZEdNews Classroom Grant

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District Office
2855 W. Master Pieces Dr.
Tucson, AZ 85741
520-352-JTED (5833)
Attendance Hotline 520-209-2675
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