Culinary Studies - CCL
Major: 5151
Effective Term: 2012 Spring Final Term: Current
Award: CCL
Total Credits: 33
Description:
The Culinary Studies Certificate of Completion 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 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.
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:
Formal application and admission to the program is required.
Prior to being considered for and acceptance into the program, students must complete the program prerequisites area.
Prior to being considered for and acceptance into the program, students must complete the program prerequisites area.
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: 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 |
| Credits: 30 | |||
| 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 |
| CUL127 | Commercial Baking: Classical Desserts | 3 | |
| CUL203 | American Regional Cuisine | 3 | |
| FON100 | Introductory Nutrition | 3 | |
| HRM126 | Food Cost Systems | 2 | |
| HRM140 | Food Production Concepts | 3 | |
| + | FON144 | Gourmet Foods | 3 |
| HRM244 | Quality Sanitation Management | 3 | |
| Credits: 3 | |||
| CIS105 | Survey of Computer Information Systems | 3 | |
| HRM110 | Introduction to Hospitality and Tourism Management | 3 | |
| MGT101 | Techniques of Supervision | 3 | |
| TQM101 | Quality Customer Service | 3 | |
General education requirements are available at MCCCD's Center for Curriculum and Transfer Articulation website for this program.
Program Competencies
- Apply principles of nutrition in meal preparation, ingredient use, nutrient retention, and food presentation. (FON100)
- Use inventory methods and maintain records and cost controls. (HRM126)
- Describe the essential concepts of and techniques used in food production. (HRM140)
- Identify, describe and demonstrate the techniques and procedures necessary for operating a bakery or pastry shop. (CUL113, CUL127)
- Identify, describe and demonstrate the techniques, preparation and presentation of gourmet foods. (FON144)
- Identify, describe and practice the techniques, procedures, and presentation techniques used in the preparation of a variety of cold foods. (CUL107)
- Describe the history of American cuisine including their customs and regional differences. (CUL203)
- Demonstrate and apply the advanced skills required in hot and cold food preparation and presentation. (CUL105, 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.
