Culinary Studies

Basic Culinary Studies - CCL

Major: 
5155
Effective term: 
2014 Fall
Final term: 
9999
Award: 
CCL
Total credits required: 
16
Description

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.

Program 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.

Admission criteria

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

Prerequisites
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:
 
ENG091Fundamentals of Writing (3) OR
Appropriate writing placement test score OR Satisfactory completion of a higher level English course 0-3
 
RDG091College Preparatory Reading (3) OR
Appropriate reading placement test score OR Satisfactory completion of a higher level Reading course 0-3
 
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 course 0-5
Requirements
Credits:16
CUL105Principles and Skills for Professional Cooking 3
CUL107Principles and Techniques of Garde Manger 3
CUL111Purchasing for Food Service Systems 3
CUL113Commercial Baking Techniques 3
CUL203American Regional Cuisine 3
FON104Certification in Food Service Safety and Sanitation 1
Competencies
  1. Describe the essential concepts of and techniques used in food production. (CUL105, CUL111)
  2. Identify, describe, and practice the techniques, procedures, and presentation techniques used in the preparation of a variety of cold foods. (CUL107)
  3. Demonstrate and apply the advanced skills required in hot and cold food preparation and presentation. (CUL113, CUL203, CUL105)
  4. Describe the essential concepts of a quality sanitation system in a hospitality food service operation. (FON104)