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.
Required Courses
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
Restricted Electives
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