Basic Culinary Studies - CCL
Major: 5155
Effective Term: 2012 Spring Final Term: Current
Award: CCL
Total Credits: 16
Description:
The Basic Culinary Studies Certificate of Completion (CCL) 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.
+ indicates course has prerequisites and/or corequisites.
Students with transfer credits should contact the Culinary Studies Department.
+ indicates course has prerequisites and/or corequisites.
Students with transfer credits should contact the Culinary Studies Department.
Admission Criteria:
Student must meet with One Stop Student Specialist for Culinary Studies.
Formal application and interview with Program Director are required.
Formal application and interview with Program Director are required.
Course numbers that are clickable will take you to our class schedule for that class' next offerings.
Read the course description by hovering over the course title, if available.
| Credits: 0-11 | |||
| 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 | |
| RDG091 | College Preparatory Reading | 3 | |
| MAT090 | Developmental Algebra (5) OR | ||
| MAT091 | Introductory Algebra (4) OR | ||
| MAT092 | Introductory Algebra (3) | 3-5 | |
| Credits: 16 | |||
| Students must obtain Maricopa County Food Handlers Card at conclusion of the first semester of required program courses | |||
| CUL105 | Principles and Skills for Professional Cooking | 3 | |
| CUL107 | Garde Manger | 3 | |
| CUL113 | Commercial Baking Techniques | 3 | |
| + | CUL117 | Catering - Planning and Production | 1 |
| HRM140 | Food Production Concepts | 3 | |
| HRM244 | Quality Sanitation Management | 3 | |
General education requirements are available at MCCCD's Center for Curriculum and Transfer Articulation website for this program.
Program Competencies
- Describe the essential concepts of and techniques used in food production. (HRM140)
- Identify, describe and practice the techniques, procedures, and presentation techniques used in the preparation of a variety of cold foods. (CUL107)
- Demonstrate and apply the advanced skills required in hot and cold food preparation and presentation. (CUL105, CUL113, CUL117)
- Describe the essential concepts of a quality sanitation system in a hospitality food service operation. (HRM244)
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.
