The Certificate of Completion (CCL) in Culinary Arts II 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
Field of Interest
Business, Entrepreneurialism, and Management
Degree Type
Certificate of Completion (CCL)
Academic Plan
Culinary Arts II (CER)
Total credits required
33-35
Admissions criteria
Students must meet with an Academic/Career Advisor.
Placement into college-ready level English, Reading, and Math or completion of equivalent coursework.
Notes
Students must earn a grade of C or better in all courses within the program.
Students with transfer credits must meet with an advisory to initiate a review process.
Students must obtain a Maricopa County Food Handlers Card before the start date of required courses and must maintain the card throughout the program.
What You'll Learn
This pathway map will help you gain the expertise needed to:
- 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, and staffing.
- Demonstrate professional and ethical 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.
Successful completion of this certificate may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Arizona-based wages* for this certificate. 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. You can click on any occupation to view the detail regarding education level, wages, and employment information.
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.
Entry Level Salary
$28,390
Expert Level Salary
$37,820
Average Hourly Wage
$15.60
Entry Level Hourly Wage
$13.65
Mid Level Hourly Wage
$14.00
Expert Level Hourly Wage
$18.18
Typical Education Level
High School Diploma
Projected Job Openings
4,210
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Entry Level Salary
$36,750
Expert Level Salary
$83,220
Average Hourly Wage
$29.42
Entry Level Hourly Wage
$17.67
Mid Level Hourly Wage
$28.00
Expert Level Hourly Wage
$40.01
Typical Education Level
Associates Degree
Projected Job Openings
2,780
Prepare and cook food in a fast food restaurant with a limited menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
Entry Level Salary
$26,330
Expert Level Salary
$29,950
Average Hourly Wage
$13.58
Entry Level Hourly Wage
$12.66
Mid Level Hourly Wage
$13.00
Expert Level Hourly Wage
$14.40
Typical Education Level
High School Diploma
Projected Job Openings
28,100
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Entry Level Salary
$26,120
Expert Level Salary
$39,470
Average Hourly Wage
$15.88
Entry Level Hourly Wage
$12.56
Mid Level Hourly Wage
$14.00
Expert Level Hourly Wage
$18.98
Typical Education Level
High School Diploma
Projected Job Openings
9,630
Prepare meals in private homes. Includes personal chefs.
Average National Salary
$46,810
Typical Education Level
Post Secondary Certificate
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Entry Level Salary
$28,460
Expert Level Salary
$38,380
Average Hourly Wage
$15.93
Entry Level Hourly Wage
$13.68
Mid Level Hourly Wage
$14.00
Expert Level Hourly Wage
$18.45
Typical Education Level
High School Diploma
Projected Job Openings
45,100
Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.
Entry Level Salary
$25,740
Expert Level Salary
$38,000
Average Hourly Wage
$14.06
Entry Level Hourly Wage
$12.38
Mid Level Hourly Wage
$13.00
Expert Level Hourly Wage
$18.27
Typical Education Level
High School Diploma
Projected Job Openings
4,500
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Entry Level Salary
$29,440
Expert Level Salary
$61,210
Average Hourly Wage
$19.63
Entry Level Hourly Wage
$14.16
Mid Level Hourly Wage
$18.00
Expert Level Hourly Wage
$29.43
Typical Education Level
High School Diploma
Projected Job Openings
25,430
Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
Entry Level Salary
$26,720
Expert Level Salary
$36,070
Average Hourly Wage
$14.61
Entry Level Hourly Wage
$12.84
Mid Level Hourly Wage
$14.00
Expert Level Hourly Wage
$17.34
Typical Education Level
High School Diploma
Projected Job Openings
17,990
There are additional career opportunities associated with this certificate that do not have occupational data available for Arizona at this time. These occupations are listed below: * Career and wage information provided by Pipeline AZ using data, reports, and forecasts which are generated using government data sources. Sources
Course Sequence by Term
The following is the suggested course sequence by term. Please keep in mind:
- Students should meet with an academic advisor to develop an individual education plan that meets their academic and career goals. Use the Pathway Planner tool in your Student Center to manage your plan.
- 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 FYE101 and FYE103. Course offerings will vary by college. See an academic, program, or faculty advisor for details.
Pathway Map Options
There are multiple options available for this pathway map. These options vary depending on the locations, partners, and available tracks of the award.
These pathway map options may share some common coursework. To explore what additional coursework may be required, select your desired option from the list below. Once selected, the list of courses and any associated details will be automatically updated in the course sequence below. The differences between individual pathway map options may only be a few courses.
Note: You will have to select one of the options below to view available course sequences.
Pathway Map Option Details
No pathway map option has been selected. Please select from the pathway map options listed above.
The list of courses below has been updated
To view course sequences, select one of the pathway map options above.
Full-time status is 12 credits to 18 credits per semester.
A sequence of suggested courses that should be taken during Term 2 Spring Semester (Term 2) Fall Semester (Term 2) Course Number | Course Name | Requisites | Notes | Area | Credits |
CUL120 | Food Costing, Purchasing and Inventory Control | | | | 3 |
CUL230 or (CUL201 and CUL213) | Savory Foods II or (International Cuisine and Buffet Catering) | Prerequisites: A grade of C or better in CUL130. or Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. and Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | | | 6 |
CUL223 or CUL270 | Food Service Management or Dining Room Operations II | No requisites or Prerequisites: A grade of C or better in CUL170. | | | 3 |
CUL127 or CUL260 | Classical Desserts or Bakery II | Prerequisites: A grade of C or better in CUL113, or permission of Program Director. or Prerequisites: A grade of C or better in CUL160. | | | 3 |
FON100 | Introductory Nutrition | | | | 3 |
CUL113 | Commercial Baking Techniques | | Critical course Gateway course | | 3 |
CUL127 | Classical Desserts | Prerequisites: A grade of C or better in CUL113, or permission of Program Director. | | | 3 |
CUL203 | American Regional Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Only offered in Spring. Must be taken concurrently with CUL205. | | 3 |
CUL205 | French Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Only offered in Spring. Must be taken concurrently with CUL203. | | 3 |
CUL115 or ServSafe Certification | Food Service Sanitation, Safety And Stewarding or ServSafe Food Protection Manager Certification | | Critical course Only offered in fall. | | 0–2 |
CUL120 | Food Costing, Purchasing and Inventory Control | | Only offered in fall. | | 3 |
CUL201 | International Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Only offered in fall. Must be taken concurrently with CUL213. | | 3 |
CUL213 | Buffet Catering | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Only offered in fall. Must be taken concurrently with CUL201 | | 3 |
FON100 | Introductory Nutrition | | | | 3 |
To view course sequences, select one of the pathway map options above.
Part-time status is 11 credit hours or less.
There is no Part-time option for the Scottsdale Community College pathway map option.
A sequence of suggested courses that should be taken during Fall Semester (Term 3) Spring Semester (Term 3) Course Number | Course Name | Requisites | Notes | Area | Credits |
CUL113 | Commercial Baking Techniques | | Critical course Gateway course | | 3 |
CUL127 | Classical Desserts | Prerequisites: A grade of C or better in CUL113, or permission of Program Director. | | | 3 |
CUL203 | American Regional Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Only offered in Spring. Must be taken concurrently with CUL205. | | 3 |
CUL205 | French Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Only offered in Spring. Must be taken concurrently with CUL203. | | 3 |
A sequence of suggested courses that should be taken during Spring Semester (Term 4) Fall Semester (Term 4) Course Number | Course Name | Requisites | Notes | Area | Credits |
CUL203 | American Regional Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Only offered in Spring. Must be taken concurrently with CUL205. | | 3 |
CUL205 | French Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Only offered in Spring. Must be taken concurrently with CUL203. | | 3 |
CUL113 | Commercial Baking Techniques | | Critical course Gateway course | | 3 |
CUL127 | Classical Desserts | Prerequisites: A grade of C or better in CUL113, or permission of Program Director. | | | 3 |
Course Area Key
Gateway Course = Generally the first major-specific course in a pathway.
Critical Course = A course that is highly predictive of future success in a pathway.
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.