MCCCD Program Description

Major: 5155
Effective Term: 2020 Fall

Award: CCL
Total Credits: 16-20
CIP Code: 12.0503

Instructional Council: Hospitality (58)
GPA: 2.00

SOC Code: Upon completion of this certificate, students may pursue a career as:
35.2013.00 - Cooks, Private Household
35.2014.00 - Cooks, Restaurant
35.2019.00 - Cooks, Short Order
35-2019 - Cooks - All Other
35-2021.00 - Food Preparation Workers

Upon completion of an Associate degree, students may pursue a career as:
35-1011.00 - Chefs and Head Cooks
35-1012.00 - First-Line Supervisors of Food Preparation and Serving Workers
35-2011 - Cooks, Fast Food
35-2012 - Cooks, Institution and Cafeteria
35-2013 - Cooks, Private Household
35-2014 - Cooks, Restaurant
35-2015 - Cooks, Short Order
35-2019 - Cooks - All Other
35-2021.00 - Food Preparation Workers
51-3011.00 - Bakers

Description: The Certificate of Completion (CCL) in Culinary Arts I is designed to equip students with the basic skills needed for entry-level positions in diverse food service operations. The program introduces the student to the preparation of foods for full-service, buffet, banquet, a la carte, and bakery operations. Students are exposed to many areas of professional food service including culinary techniques, safety and sanitation, purchasing and cost controls, professionalism and ethics, teamwork and communication. Students will apply their knowledge and skills in a practical learning environment. The Culinary Arts I CCL is fully embedded in the Culinary Arts II CCL and the Associate in Applied Science degree in Culinary Arts.

Learning Outcomes
1. Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products. (CUL103, CUL105, CUL113, CUL115, CUL160) 2. Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment. (CUL103, CUL105, CUL113, CUL115, CUL120, CUL160) 3. Practice comprehensive procedures for back of house operations that address purchasing, inventory, cost controls, and nutritional guidelines. (CUL103, CUL105, CUL113, CUL115, CUL120, CUL160) 4. Practice professional and ethical behavior in the hospitality industry. (CUL103, CUL105, CUL113, CUL115, CUL120, CUL160) 5. Demonstrate effective communication skills to facilitate teamwork, customer service, and time management. (CUL103, CUL105, CUL113, CUL120, CUL160) 6. Compose multiple flavors, textures, and colors into food products that are marketable to the appropriate food sector and reflective of industry trends. (CUL103, CUL105, CUL113, CUL115, CUL120, CUL160)

Program Notes
Students must earn a grade of C or better in all courses within the program. + indicates course has prerequisite and/or corequisites. ++ indicates any suffixed courses.

Admission Criteria
Students are required to obtain a Maricopa County Food Handlers Card before the start of culinary arts courses. Students who wish to enter the Estrella Mountain Community College Culinary Program must meet with Academic/Career Advisor. Placement into college-ready ?level English, Reading, and Math or completion of equivalent coursework.

Required Courses

CUL103 Breakfast and Cold Foods 3
CUL105 Principles of Professional Cooking 3
CUL113 Commercial Baking Techniques (3) OR
CUL160 Bakery I (3) 3
CUL120 Food Costing, Purchasing, and Inventory Control 3
CUL115 Food Service Sanitation, Safety and Stewarding (2) OR
ServSafe food protection manager certification 0 - 2

Credits: 12-14

Restricted Electives
CUL+++++ Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses FRE+++++ Any FRE French course(s) HRM+++++ Any HRM Hotel Restaurant Management course(s) MGT+++++ Any MGT Management course(s) SPA+++++ Any SPA Spanish course(s) FON+++++ Any FON Food and Nutrition course(s) except courses used to satisfy Required Courses	Credits: 4-6

General Electives
	Credits:

+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected.

MCCCD Governing Board Approval Date: November 26, 2019

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.