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Basic Culinary Studies - CCL

Gainful Employment Information
Major: 5155
Effective Term: 2014 Fall Final Term: Current
Award: CCL
Total Credits: 16

The Certificate of Completion (CCL) in Basic Culinary Studies program is designed to introduce students who wish to become professional chefs and cooks to the fundamentals of culinary studies. A formal dining room is operated by the program and provides practical work experience for students. Instruction includes commercial food production concepts including catering, baking and sanitation.

Program Notes:

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.
Students must obtain a Maricopa County Food Handlers Card before the start of required courses, and must maintain the card throughout the program.

Admission Criteria:

Student must meet with One Stop Student Specialist for Culinary Studies.

Program Prerequisites
Assessment test score for placement in 100-level English, Math, and Reading classes or above, or complete the following courses
(or higher level ENG, RDG or MAT courses) with a C or better:
ENG091 Fundamentals of Writing (3) OR
Appropriate writing placement test score OR Satisfactory completion of a higher level English course 0-3
RDG091 College Preparatory Reading (3) OR
Appropriate reading placement test score OR Satisfactory completion of a higher level Reading course 0-3
MAT090 Developmental Algebra (5) OR
MAT091 Introductory Algebra (4) OR
MAT092 Introductory Algebra (3) OR
MAT093 Introductory Algebra/Math Anxiety Reduction (5) OR
Satisfactory score on District Placement exam OR Satisfactory completion of a higher level mathematics course 0-5
Required Courses
CUL105 Principles and Skills for Professional Cooking 3
CUL107 Principles and Techniques of Garde Manger 3
CUL111 Purchasing for Food Service Systems 3
CUL113 Commercial Baking Techniques 3
CUL203 American Regional Cuisine 3
FON104 Certification in Food Service Safety and Sanitation 1

Program Competencies

  1. Describe the essential concepts of and techniques used in food production. (CUL105, CUL111)
  2. Identify, describe, and practice the techniques, procedures, and presentation techniques used in the preparation of a variety of cold foods. (CUL107)
  3. Demonstrate and apply the advanced skills required in hot and cold food preparation and presentation. (CUL113, CUL203, CUL105)
  4. Describe the essential concepts of a quality sanitation system in a hospitality food service operation. (FON104)

Complete program information is available here.

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change.

Please refer to the Official MCCCD CCTA website for official programs information.