Culinary Arts

The Certificate of Completion (CCL) in Culinary Arts is designed to train students for entry-level positions in diverse food service operations. The program focuses on the preparation of casual and upscale 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. This CCL is fully embedded in the Associate in Applied Science (AAS) in Culinary Arts (3564).

Details

Academic Career
Credit
Degree/Certificate Type
Career and Technical Certificate
Academic Plan
Certificate of Completion (CCL)
Academic Plan Code
5363
Total Credits Required
36-38
Catalog Year
2019-2020
What You’ll Learn

This pathway map will help you gain the expertise needed to:

  1. Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products.
  2. Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment.
  3. Practice comprehensive procedures for front and back of house operations that address purchasing, inventory, cost controls, menu planning, nutritional guidelines, and staffing.
  4. Practice professional and ethical behavior in the hospitality industry.
  5. Demonstrate effective critical thinking and communication skills to facilitate teamwork, customer service, and time management.
  6. Compose multiple flavors, textures, and colors into food and beverage products that are marketable to the appropriate food sector and reflective of industry trends.
Career Opportunities

Successful completion of this program may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Arizona-based annual median wages* for this program. Education requirements vary for the occupations listed below, so you may need further education or degrees in order to qualify for some of these jobs and earn the related salaries. Please visit with an academic advisor and/or program director for additional information.

First-Line Supervisors of Food Preparation and Serving Workers

$30,590

* Wage information sourced from the Bureau of Labor Statistics, Occupational Employment Statistics Program. Updated May 2018.
Admission Criteria

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.

Placement into 100-level English, reading and math classes on the ASSET test or completion of equivalent coursework.

Course Sequence by Term

The following is the suggested course sequence by term. Please keep in mind:

  • The course sequence is laid out by suggested term and may be affected when students enter the program at different times of the year.
  • Initial course placement is determined by current district placement measures and/or completion of 100-200 level course and/or program requirements.
  • Degree and transfer seeking students may be required to successfully complete a MCCCD First Year Experience Course (FYE) within the first two semesters at a MCCCD College. Courses include CPD150, CPD150AC, CPD104, and AAA115/CPD115. Course offerings will vary by college. See an academic, program, or faculty advisor for details.
  • Students should meet with an academic advisor about any concerns that may affect course enrollment.

Full-time Sequence

Full-time status is 12 credits to 18 credits per semester.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course
Number
Course Name Requisites Notes Credits
CUL103 Culinary Fundamentals: Breakfast and Garde Manger Critical course Students who have successfully completed this course online prior to entering the program do not need to retake this course. 3
CUL105 Principles and Skills for Professional Cooking Critical course Gateway course 3
CUL130 Savory Foods I 3
CUL160 Bakery and Pastry Production I Critical course Gateway course 3
CUL170 Dining Room Operations I 3
CUL115 Food Service Sanitation, Safety And Stewarding Critical course Complete CUL115 or ServSave Food Protection Manager Certification 2
At SCC students must enroll concurrently in all courses in a block, regardless of previously completed coursework.

Term 2

A sequence of suggested courses that should be taken during Term 2
Course
Number
Course Name Requisites Notes Credits
CUL120 Food Costing, Purchasing and Inventory Control 2
CUL230 Savory Foods II 3
CUL270 Dining Room Operations II 3
CUL260 Bakery and Pastry Production II 2
FON100 Introductory Nutrition 3
At SCC students must enroll concurrently in all courses in a block, regardless of previously completed coursework.
Program Area Key
Disclaimer

Students must earn a grade of "C" or better for all courses required within the program.

Course Sequence total credits may differ from the program information located on the MCCCD curriculum website due to program and system design.

View MCCCD’s program website for the Certificate of Completion in Culinary Arts (http://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm?id=142458).

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.