Culinary Arts II

Details

Field of Interest

Business, Entrepreneurialism and Management

Degree Type

Certificate of Completion (CCL)

Academic Plan

Culinary Arts II (CER)

Academic Plan Code

5363

Effective Term

Spring 2026

Full-time
Part-time

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	Notes	Credits
CUL105	Principles of Professional Cooking	Critical course Gateway course	3
CUL113	Commercial Baking Techniques	Critical course	3
CUL115 or ServSafe Cert	Food Service Sanitation or ServSafe: Food Protection Manager Certification	CUL115 Only offered in Fall.	0–2
CUL119 or CUL223	Bakery Operations or Food Service Management	Students must take either CUL119 or CUL223 (not both). CUL119 Only offered in Fall. CUL223 Only offered in Spring.	0–3
CUL120 or CUL170	Food Costing, Purchasing and Inventory Control or Dining Room Operations I	Students must take both CUL120 and CUL170. CUL120 Only offered in Fall. CUL170 Only offered in Spring.	3

Term 2

A sequence of suggested courses that should be taken during Term 2
Course Number	Course Name	Requisites	Notes	Credits
CUL107	Cold Food and Breakfast Production	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.		3
CUL115 or ServSafe Cert	Food Service Sanitation or ServSafe: Food Protection Manager Certification		CUL115 Only offered in Fall.	0–2
CUL119 or CUL223	Bakery Operations or Food Service Management		Students must take either CUL119 or CUL223 (not both). CUL119 Only offered in Fall. CUL223 Only offered in Spring.	0–3
CUL120 or CUL170	Food Costing, Purchasing and Inventory Control or Dining Room Operations I		Students must take both CUL120 and CUL170. CUL120 Only offered in Fall. CUL170 Only offered in Spring.	3
RE	Restricted Electives			3
RE	Restricted Electives			3

Term 3

A sequence of suggested courses that should be taken during Term 3
Course Number	Course Name	Requisites	Credits
CUL127 or CUL137 or CUL217 or CUL219	Classical Desserts or Specialty Breads and Breakfast Pastry or Specialty Cakes or Professional Pastry Techniques	Prerequisites: A grade of C or better in CUL113, or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director.	3
RE	Restricted Electives		3
RE	Restricted Electives		3

Restricted Electives

Students must work with an advisor to select the proper course. Courses are only offered certain terms/semesters.

A list of additional, alternative, or supplemental courses for this pathway map
Course Number	Course Name	Requisites	Credits
CUL201	International Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	3
CUL203	American Regional Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	3
CUL205	French Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	3
CUL207	Pacific Rim Cuisine	Prerequisites: A grade of "C" or better in CUL105.	3
CUL209	Italian Cuisine	Prerequisites: A grade of C or better in CUL105.	3
CUL213	Buffet Catering	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	3
FON135	Sustainable Cooking		3
FON135	Sustainable Cooking		3

Part-time Sequence

Part-time status is 11 credit hours or less.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course Number	Course Name	Notes	Credits
CUL105	Principles of Professional Cooking	Critical course Gateway course	3
CUL115 or ServSafe Cert	Food Service Sanitation or ServSafe: Food Protection Manager Certification	CUL115 Only offered in Fall.	0–2
CUL120 or CUL170	Food Costing, Purchasing and Inventory Control or Dining Room Operations I	Students must take both CUL120 and CUL170. CUL120 Only offered in Fall. CUL170 Only offered in Spring.	3

Term 2

A sequence of suggested courses that should be taken during Term 2
Course Number	Course Name	Notes	Credits
CUL115 or ServSafe Cert	Food Service Sanitation or ServSafe: Food Protection Manager Certification	CUL115 Only offered in Fall.	0–2
CUL119 or CUL223	Bakery Operations or Food Service Management	Students must take either CUL119 or CUL223 (not both). CUL119 Only offered in Fall. CUL223 Only offered in Spring.	0–3
CUL120 or CUL170	Food Costing, Purchasing and Inventory Control or Dining Room Operations I	Students must take both CUL120 and CUL170. CUL120 Only offered in Fall. CUL170 Only offered in Spring.	3

Term 3

A sequence of suggested courses that should be taken during Term 3
Course Number	Course Name	Requisites	Notes	Credits
CUL107	Cold Food and Breakfast Production	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.		3
CUL113	Commercial Baking Techniques		Critical course	3
CUL119 or CUL223	Bakery Operations or Food Service Management		Students must take either CUL119 or CUL223 (not both). CUL119 Only offered in Fall. CUL223 Only offered in Spring.	0–3

Term 4

A sequence of suggested courses that should be taken during Term 4
Course Number	Course Name	Requisites	Credits
CUL127 or CUL137 or CUL217 or CUL219	Classical Desserts or Specialty Breads and Breakfast Pastry or Specialty Cakes or Professional Pastry Techniques	Prerequisites: A grade of C or better in CUL113, or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director.	3
RE	Restricted Electives		3
RE	Restricted Electives		3

Term 5

A sequence of suggested courses that should be taken during Term 5
Course Number	Course Name	Requisites	Notes	Credits
RE	Restricted Electives			3
RE	Restricted Electives			3

Restricted Electives

Students must work with an advisor to select the proper course. Courses are only offered certain terms/semesters.

A list of additional, alternative, or supplemental courses for this pathway map
Course Number	Course Name	Requisites	Credits
CUL201	International Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	3
CUL203	American Regional Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	3
CUL205	French Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	3
CUL207	Pacific Rim Cuisine	Prerequisites: A grade of "C" or better in CUL105.	3
CUL209	Italian Cuisine	Prerequisites: A grade of C or better in CUL105.	3
CUL213	Buffet Catering	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	3
FON135	Sustainable Cooking		3
FON135	Sustainable Cooking		3

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.