Culinary Arts
The Associate in Applied Science (AAS) in Culinary Arts degree is designed to train students for entry-level positions in diverse food service operations. The program focuses on the preparation of cuisine for full-service, buffet, banquet, a la carte, and bakery operations. Students are exposed to all areas of professional food service including culinary techniques, safety, and sanitation, food service management, professionalism and ethics, teamwork and communication. Students will apply their knowledge and skills in a practical dining environment. The two program specializations available for the AAS have embedded Certificates of Completion (CCL) in either Culinary Arts I, Culinary Arts II, Sustainable Food Systems: Food Entrepreneur (EMCC only), or Culinary: Foundations and Culinary: Professional (SCC only) . Additionally, graduates may pursue university transfer.
Details
Field of Interest
Business, Entrepreneurialism and Management
Degree Type
Associate in Applied Science (AAS)
Academic Plan
Culinary Arts (DEG)
Academic Plan Code
3564
Total credits required
60-67
Catalog Year
2025-2026
Effective Term
Fall 2025
Admission criteria
Students must meet with an Academic/Career Advisor.
Placement into college-ready level English, Reading, and Math or completion of equivalent coursework.
*SCC Culinary Arts Program:
Students applying to the Scottsdale Community College Culinary Program will need to submit a formal application prior to setting up a kitchen tour and interview.
Notes
Students must earn a grade of C or better in all courses within the program.
Students with transfer credits must meet with an advisor to initiate the review process.
Students must obtain a Maricopa County Food Handlers Card before the start of required courses, and must maintain the card throughout the program.
Courses for Specialization 1 are only available at EMCC.
Courses for Specialization 2 are only available at SCC.
*SCC Culinary Arts:
SCC students must enroll concurrently in all courses in a block, regardless of previously completed coursework.
What You'll Learn
- Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products.
- Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment.
- Demonstrate comprehensive procedures for front and back of house operations that address purchasing, inventory, cost controls, menu planning, nutritional guidelines, sustainability, and staffing.
- Demonstrate professional, ethical, and sustainable behavior in the hospitality industry.
- Apply effective critical thinking and communication skills to facilitate teamwork, customer service, and time management.
- Compose multiple flavors, textures, and colors into food and beverage products that are marketable to the appropriate food sector and reflective of industry trends.
- Apply relevant knowledge, skills, and habits of mind to seek career opportunities in the field.
| Course # | Course Title | Credits |
|---|---|---|
| Credits: | 34-39 | |
| FYE101 | Introduction to College, Career and Personal Success (1) OR | |
| FYE103 | Exploration of College, Career and Personal Success (3) | 1-3 |
| Specialization 1- Culinary Arts I and II (Available only at EMCC) | ||
| CUL105 | Principles of Professional Cooking | 3 |
| CUL107 | Cold Food and Breakfast Production | 3 |
| CUL113 | Commercial Baking Techniques | 3 |
| CUL115 | Food Service Sanitation (2) OR | |
| ServSafe: Food Protection Manager Certification (0) | 0-2 | |
| CUL119 | Bakery Operations (3) OR | |
| CUL223 | Food Service Management (3) | 3 |
| CUL120 | Food Costing, Purchasing and Inventory Control | 3 |
| CUL127 | Classical Desserts | 3 |
| CUL170 | Dining Room Operations I | 3 |
| Complete four (4) courses for a total of twelve (12) credits from the following list | ||
| CUL201 | International Cuisine | 3 |
| CUL203 | American Regional Cuisine | 3 |
| CUL205 | French Cuisine | 3 |
| CUL207 | Pacific Rim Cuisine | 3 |
| CUL209 | Italian Cuisine | 3 |
| CUL213 | Buffet Catering | 3 |
| FON135 | Sustainable Cooking | 3 |
| FON165 | Sustainable Food Entrepreneurship | 3 |
| Specialization 2- Culinary: Foundations and Professional (Available only at SCC) | ||
| CUL109 | Menu Design and Development | 2 |
| CUL115 | Food Service Sanitation (2) OR | |
| ServSafe: Food Protection Manager Certification (0) | 0-2 | |
| CUL120 | Food Costing, Purchasing and Inventory Control | 3 |
| CUL150 | Garde Manger and Cold Foods | 6 |
| CUL175 | Restaurant Operations Management | 6 |
| CUL220 | Culinary Nutrition | 2 |
| CUL230 | Savory and Hot Foods | 6 |
| CUL260 | Baking and Pastry | 6 |
| HRM230 | Beverage Management (3) OR | |
| HRM275 | Restaurant Management (3) | 3 |
| Course # | Course Title | Credits |
|---|---|---|
| Credits: | 0-4 | |
| Minimum of 60 credits | ||
| Complete additional CUL or HRM course(s) not counted in the required area as needed to reach a minimum of 60 credits. Consult with an academic, faculty, or program advisor to select restricted elective(s) that best meet your academic and career goals. | ||
| CUL+++++ | Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses | |
| HRM+++++ | Any HRM Hotel Restaurant course(s) except courses used to satisfy Required Courses. | |
At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.
Read the official description