Basic Culinary Studies - CCL
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.
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.
Student must meet with One Stop Student Specialist for Culinary Studies.
|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|
|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|
- Describe the essential concepts of and techniques used in food production. (CUL105, CUL111)
- 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. (CUL113, CUL203, CUL105)
- 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.