Culinary Studies

Culinary Principles - CCL

Effective term: 
2018 Spring
Final term: 
Total credits required: 
Program Availability: 

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.

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.

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 course 0-3
RDG100Successful College 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
CUL105Principles of Professional Cooking 3
CUL107Principles and Techniques of Garde Manger 3
CUL111Purchasing for Food Service Systems 3
CUL113Commercial Baking Techniques 3
FON104Certification in Food Service Safety and Sanitation 1
Restricted Electives
CUL+++++ Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses.
  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, CUL105)
  4. Describe the essential concepts of a quality sanitation system in a hospitality food service operation. (FON104)