The Certificate of Completion (CCL) in Basic Culinary Studies 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.
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.
Student must meet with One Stop Student Specialist for Culinary Studies.
|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:|
|ENG091||Fundamentals of Writing (3) OR|
|Appropriate writing placement test score OR Satisfactory completion of a higher level English course||0-3|
|RDG091||College Preparatory Reading (3) OR|
|Appropriate reading placement test score OR Satisfactory completion of a higher level Reading course||0-3|
|MAT090||Introductory Algebra (5) OR|
|MAT091||Introductory Algebra (4) OR|
|MAT092||Introductory Algebra (3) OR|
|MAT093||Introductory Algebra/Math Anxiety Reduction (5) OR|
|Satisfactory score on District Placement exam OR Satisfactory completion of a higher level mathematics course||0-5|
|CUL105||Principles and Skills for Professional Cooking||3|
|CUL107||Principles and Techniques of Garde Manger||3|
|CUL111||Purchasing for Food Service Systems||3|
|CUL113||Commercial Baking Techniques||3|
|CUL203||American Regional Cuisine||3|
|FON104||Certification in Food Service Safety and Sanitation||1|
- 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, CUL203, CUL105)
- Describe the essential concepts of a quality sanitation system in a hospitality food service operation. (FON104)