Culinary Principles

The Certificate of Completion (CCL) in Culinary Principles program is designed to introduce students who wish to become professional chefs and cooks to the fundamentals of culinary studies. A formal dining room is operated by the program and provides practical work experience for students. Instruction includes commercial food production concepts including catering, baking and sanitation.

Details

Major Code: 
5155
Award: 
Certificate of Completion (CCL)
Total credits required: 
16
Effective term: 
2018 Spring
Award notes

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

Students with transfer credits should contact the Culinary Studies Department.
Students must obtain a Maricopa County Food Handlers Card before the start of required courses, and must maintain the card throughout the program.

Program prerequisites
Course #Course TitleCredits
Credits:0-11
Assessment test score for placement in 100-level English, Math, and Reading classes or above, or complete the following courses
(or higher level ENG, RDG or MAT courses) with a C or better:
 
ENG091Preparatory Academic Writing III (3) OR
Appropriate writing placement test score OR Satisfactory completion of a higher level English course0-3
 
RDG100Successful College Reading (3) OR
Appropriate reading placement test score OR Satisfactory completion of a higher level Reading course0-3
 
MAT090Introductory Algebra (5) OR
MAT091Introductory Algebra (4) OR
MAT092Introductory Algebra (3) OR
MAT093Introductory Algebra/Math Anxiety Reduction (5) OR
Satisfactory score on District Placement exam OR Satisfactory completion of a higher level mathematics course0-5
Admission criteria

Student must meet with One Stop Student Specialist for Culinary Studies.

Required courses
Course #Course TitleCredits
Credits:13
CUL105Principles of Professional Cooking3
CUL107Principles and Techniques of Garde Manger3
CUL111Purchasing for Food Service Systems3
CUL113Commercial Baking Techniques3
FON104Certification in Food Service Safety and Sanitation1
Restricted Electives
Course #Course TitleCredits
Credits:3
CUL+++++Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses.
Competencies
  • Describe the essential concepts of and techniques used in food production. (CUL105, CUL111)
  • Identify, describe, and practice the techniques, procedures, and presentation techniques used in the preparation of a variety of cold foods. (CUL107)
  • Demonstrate and apply the advanced skills required in hot and cold food preparation and presentation. (CUL113, CUL105)
  • Describe the essential concepts of a quality sanitation system in a hospitality food service operation. (FON104)

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.