Culinary Studies

The Associate in Applied Science (AAS) in Culinary Studies degree is designed to train students who wish to become professional chefs and cooks. A formal dining room is operated by the program and provides practical work experience for students. Instruction includes principles of professional cooking and baking, volume food production, food sanitation and safety, purchasing, customer service, and menu planning.


Major Code: 
Associate of Applied Science (AAS)
Total credits required: 
Award notes

Students must earn a grade of "C" or better for all courses required 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
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
CUL105Principles of Professional Cooking3
CUL107Principles and Techniques of Garde Manger3
CUL109/HRM102Menu Planning and Development2
CUL111Purchasing for Food Service Systems3
CUL113Commercial Baking Techniques3
CUL123ABCustomer Service Practicum2
CUL127Classical Desserts3
CUL201International Cuisine3
CUL203American Regional Cuisine3
CUL205French Cuisine3
CUL213Buffet Catering3
CUL223Food Service Management3
FON104Certification in Food Service Safety and Sanitation1
Restricted Electives
Course #Course TitleCredits
CUL101Culinary Basics3
CUL102Hot Foods3
CUL103Breakfast and Cold Foods3
CUL104Bakery and Pastry3
CUL119Baking Theory and Retail Operations3
CUL137Specialty Breads and Breakfast Pastry3
CUL217Wedding Cake Production3
CUL219Professional Pastry Techniques3
CUL231AACulinary Studies Internship (1)OR
CUL231ABCulinary Studies Internship (2)OR
CUL231ACCulinary Studies Internship (3)1-3
FON+++++Any FON Food and Nutrition course(s) except courses used to satisfy Required Courses area.
SPA+++++Any SPA Spanish prefixed course(s)
FRE+++++Any FRE French prefixed course(s)
General education requirements
General Education RequirementCredits: 21-25
General Education CoreCredits: 12-15
First-Year CompositionCredits: 6
ENG101First-Year Composition (3) OR
ENG107First-Year Composition for ESL (3) AND
ENG102First-Year Composition (3) OR
ENG108First-Year Composition for ESL (3)6
Oral CommunicationCredits: 3
Any approved general education course from the Oral Communication area.3
Critical ReadingCredits: 0-3
CRE101College Critical Reading and Critical Thinking (3) OR
Equivalent as indicated by assessment0-3
MathematicsCredits: 3
Any approved general education course from the Mathematics area.3
General Education DistributionCredits: 9-10
Humanities and Fine ArtsCredits: 2-3
Any approved general education course from the Humanities, Arts and Design area.2-3
Social and Behavioral SciencesCredits: 3
ECN211Macroeconomic Principles (3) OR
PSY101Introduction to Psychology (3) OR
SOC101Introduction to Sociology (3)3
Natural SciencesCredits: 4
Any approved general education course from the Natural Sciences area.4
  • Use inventory methods and maintain records and cost controls for food service products and supplies. (CUL111)
  • Demonstrate the essential concepts of standardized recipes, cost computations, and menu writing techniques for food service operations. (CUL109/HRM102)
  • Describe the essential concepts of and techniques used in food production. (CUL105)
  • Identify, describe and demonstrate the techniques and procedures necessary for operating a bakery or pastry shop. (CUL113, CUL127)
  • Identify, describe and demonstrate the techniques, preparation and presentation of gourmet foods. (CUL107, CUL205, CUL213)
  • Identify, describe and practice the techniques, procedures, and presentation techniques used in the preparation of a variety of cold foods. (CUL107, CUL213)
  • Describe the history of American cuisine including their customs and regional differences. (CUL203)
  • Demonstrate and apply the advanced skills required in hot and cold food preparation and presentation. (CUL201, CUL203, CUL205, CUL213)
  • Describe the essential concepts of a quality sanitation system in a hospitality food service operation. (FON104)
  • Perform standard dining room setup and service procedures in a commercial setting. (CUL123AB)
  • Describe the history of food from the classical French to the American cuisine, including their customs and regional differences. (CUL201)
  • Describe the major segments, procedures, and regulations required to operate a restaurant.(CUL223)

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.