| Program Options
The culinary studies program offers many options at Estrella Mountain Community College.
The two-year Associate of Applied Science Degree program offers a wide range of theory and practice. The degree prepares students with a basic foundation in cooking that will allow them to pursue positions of chef, pastry chef, chef garde manger, food production supervisor, purchasing agent, food service instructor, and restaurant owner.
The Culinary Studies Certificate of Completion emphasizes skills necessary for employment as preparation cook, line cook, or assistant baker. There is less emphasis on general education.
The Basic Culinary Studies Certificate of Completion provides students with entry level skills in the major areas of the kitchen, and can be completed in a short period of time. (1-2 semesters)
The Certificate of Specialization in Food and Beverage Management from the Educational Institute of the American Hotel and Lodging Association.
Associate in Applied Science
Description: The Culinary Studies Associate in Applied Science degree is designed to train students who wish to become professional chefs and cooks. A formal dining room is operated by the program and provides practical work experience for students. Instruction includes principles of professional cooking and baking, volume food production, food sanitation and safety, purchasing, customer service, and basic nutrition concepts and menu planning.
Program Outline: Culinary Studies
Program Notes: Students must earn a grade of "C" or better in all courses within the program. + indicates course has prerequisites and/or co requisites. Students with transfer credits should contact the Culinary Studies Department.
Admission Criteria: Students must have ENG101 or ENG107 and MAT090, MAT091, MAT092 or MAT102 or equivalent. Students must complete the program prerequisites area. Program Prerequisites: Credits: 6-8
| + ENG101 |
First-Year Composition (3) OR |
| + ENG107 |
First-Year Composition for ESL (3) 3 |
| + MAT090 |
Developmental Algebra (5) OR |
| + MAT091 |
Introductory Algebra (4) OR |
| + MAT092 |
Introductory Algebra (3) OR |
| + MAT102 |
Mathematical Concepts/Applications (3) 3-5 |
Required Courses: Credits: 36 Students must obtain Maricopa County Food Handlers Card at conclusion of the first semester.
| FON100 |
Introductory Nutrition 3 |
| HRM126 |
Food Cost Systems 2 |
| HRM140 |
Food Production Concepts 3 |
| FON118 |
Commercial Baking Techniques 3 |
| + FON144 |
Gourmet Foods 3 |
| FON179 |
Garde Manger 3 |
| FON182 |
American Regional Cuisine 3 |
| FON183 |
International Cuisines 3 |
| + FON119 |
Catering - Planning and Production 1 |
| FON180 |
Principles and Skills for Professional Cooking 3 |
| FON218 |
Commercial Baking: Classical Desserts 3 |
| HRM244 |
Quality Sanitation Management 3 |
| HRM275 |
Restaurant Management 3 | Restricted Electives: Credits: 3
| HRM110 |
Introduction to Hospitality Management 3 |
| CIS105 |
Survey of Computer Information Systems 3 |
| MGT101 |
Techniques of Supervision 3 |
| TQM101 |
Quality Customer Service 3 |
| FON102 |
Menu Planning 2 |
Free Electives:
General Education: Credits: 25-27
CORE: Credits: 15-17 First-Year Composition
| + ENG101 |
First-Year Composition (3) OR |
| + ENG107 |
First-Year Composition for ESL (3) AND |
| + ENG102 |
First-Year Composition (3) OR |
| + ENG108 |
First-Year Composition for ESL (3) AND 6 |
Oral Communication
Any approved general education course in the Oral Communication area 3.
Critical Reading
Any approved general education course in the Critical Reading area 3.
Mathematics
Any approved general education course in the Mathematics (MAT) area 3-5.
DISTRIBUTION: Credits: 10.
Humanities and Fine Arts
Any approved general education course in the Humanities and Fine Arts area 2-3. Social and Behavioral Sciences
| ECN111 |
Macroeconomic Principles (3) OR |
| PSY101 |
Introduction to Psychology (3) OR |
| SOC101 |
Introduction to Sociology (3) 3 |
Natural Sciences
Any approved general education course in the Natural Sciences Area 4. Printable Associate in Applied Science degree
Culinary Studies Certificate of Completion
Description: The Culinary Studies Certificate of Completion provides training to students in introductory and advanced culinary courses. There is less emphasis on general education. A formal dining room is operated by the program and provides practical work experience for students. Instruction includes principles of professional cooking and baking, volume food production, food sanitation and safety, purchasing, customer service, and basic nutrition concepts and menu planning.
Program Outline: Culinary Studies
Program Notes: + indicates course has prerequisites and/or co requisites. Students must earn a grade of "C" or better in all courses within the program. Students with transfer credits should contact the Culinary Studies Department.
Admission Criteria: Students must have ENG101 or ENG107 and MAT090, MAT091, MAT092 or MAT102 or equivalent. Students must complete the program prerequisites area.
Program Prerequisites: Credits: 6-8 + ENG101 First-Year Composition (3) OR + ENG107 First-Year Composition for ESL (3) 3.
+ MAT090 Developmental Algebra (5) OR + MAT091 Introductory Algebra (4) OR + MAT092 Introductory Algebra (3) OR + MAT102 Mathematical Concepts/Applications (3) 3-5. Required Courses: Credits: 30 Students must obtain Maricopa County Food Handlers Card at conclusion of the first semester.
| FON100 |
Introductory Nutrition 3 |
| HRM126 |
Food Cost Systems 2 |
| HRM140 |
Food Production Concepts 3 |
| FON118 |
Commercial Baking Techniques 3 |
| + FON144 |
Gourmet Foods 3 |
| FON179 |
Garde Manger 3 |
| FON182 |
American Regional Cuisine 3 |
| + FON119 |
Catering - Planning and Production 1 |
| FON180 |
Principles and Skills for Professional Cooking 3 |
| FON218 |
Commercial Baking: Classical Desserts 3 |
| HRM244 |
Quality Sanitation Management 3 |
Restricted Electives: Credits: 3 HRM110 Introduction to Hospitality Management 3 CIS105 Survey of Computer Information Systems 3 MGT101 Techniques of Supervision 3 TQM101 Quality Customer Service 3.
Free Electives: None.
General Education: None. Printable Culinary Studies Certificate of Completion
Basic Culinary Studies Certificate
Description: The Basic Culinary Studies Certificate of Completion is designed to train students who wish to become professional chefs and cooks. Students can complete the certificate in 1-2 semesters. A formal dining room is operated by the program and provides practical work experience for students. Instruction includes principles of professional cooking and baking, volume food production, food sanitation and safety, purchasing, customer service, and basic nutrition concepts and menu planning.
Program Outline: Culinary Studies.
Program Notes: + indicates course has prerequisites and/or corequisites. Students must earn a grade of "C" or better in all courses within the program. Students with transfer credits should contact the Culinary Studies Department.
Admission Criteria: Students must have ENG101 or ENG107 and MAT090, MAT091, MAT092 or MAT102 or equivalent. Students must complete the program prerequisites area. Program Prerequisites: Credits: 6-8 + ENG101 First-Year Composition (3) OR + ENG107 First-Year Composition for ESL (3) 3
| + MAT090 |
Developmental Algebra (5) OR |
| + MAT091 |
Introductory Algebra (4) OR |
| + MAT092 |
Introductory Algebra (3) OR |
| + MAT102 |
Mathematical Concepts/Applications (3) 3-5 |
Required Courses: Credits: 16 Students must obtain Maricopa County Food Handlers Card at conclusion of the first semester.
| HRM140 |
Food Production Concepts 3 |
| FON179 |
Garde Manger 3 |
| + FON119 |
Catering - Planning and Production 1 |
| FON180 |
Principles and Skills for Professional Cooking 3 |
| FON118 |
Commercial Baking Techniques 3 |
| HRM244 |
Quality Sanitation Management 3 |
Restricted Electives: None.
Free Electives: None.
General Education: None. Printable Basic Culinary Studies Certificate | 
