Culinary Studies - CCL
The Certificate of Completion (CCL) in Culinary Studies program 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 menu planning.
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.
Prior to being considered for and acceptance into the program, students must complete the program prerequisites area.
|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||Preparatory Academic Writing III (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|
|CUL109 /HRM102||Menu Planning and Development||2|
|CUL111||Purchasing for Food Service Systems||3|
|CUL113||Commercial Baking Techniques||3|
|CUL123AB||Customer Service Practicum||2|
|CUL127||Commercial Baking: Classical Desserts||3|
|CUL203||American Regional Cuisine||3|
|CUL223||Food Service Management||3|
|FON104||Certification in Food Service Safety and Sanitation||1|
- Use inventory methods and maintain records and cost controls for food service products and supplies. (CUL111)
- Demonstrate the essential concepts of standardized recipes, cost computations, and menu writing techniques for food service operations. (CUL109/HRM102)
- Describe the essential concepts of and techniques used in food production. (CUL105)
- 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. (CUL107, CUL205, CUL213)
- Identify, describe and practice the techniques, procedures, and presentation techniques used in the preparation of a variety of cold foods. (CUL107, CUL213)
- 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. (CUL201, CUL203, CUL205, CUL213)
- Describe the essential concepts of a quality sanitation system in a hospitality food service operation. (FON104)
- Perform standard dining room setup and service procedures in a commercial setting. (CUL123AB)
- Describe the history of food from the classical French to the American cuisine, including their customs and regional differences. (CUL201)
- Describe the major segments, procedures, and regulations required to operate a restaurant. ( CUL223)
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.