Not Found |
Major: 3073
Catalog Year: 2023-2024
Effective Term: 2016 Fall
Last Admit Term: 2018 Fall
Award: AAS Total Credits: 60 CIP Code: 12.0503 |
Primary College:
Initiating College: Scottsdale Community College
Program Availability: Not Found
Program Availability: College-Specific
Field of Interest: Not Found
Instructional Council: Hospitality (58) GPA: 2.0 |
SOC Code: 35-1011, 35-1012, 35-2013, 35-2014, 35-2019??
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Program Prerequisites: None
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Required Courses | |||||||||||
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CUL101 Culinary Fundamentals: Culinary Basics 3 | Credits: 12 |
Restricted Electives | |||
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Students should choose twenty-one (21) to twenty-six (26) credits from the following list of courses to complete a minimum of sixty (60) credits for the AAS degree. | Credits: 21-26 |
General Electives | |||
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| Credits: |
General Education Requirements | |||
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General Education Requirement | Credits: 22-27 | ||
General Education Core | Credits: 12-17 | ||
First-Year Composition | Credits: 6 | ||
+ ENG101 First-Year Composition (3) OR
+ ENG107 First-Year Composition for ESL (3) AND + ENG102 First-Year Composition (3) OR + ENG108 First-Year Composition for ESL (3) | |||
Oral Communication | Credits: 3 | ||
Any approved general education course in the Oral Communication area | |||
Critical Reading | Credits: 0-3 | ||
+ CRE101 College Critical Reading and Critical Thinking (3) OR
equivalent as indicated | |||
Mathematics | Credits: 3-5 | ||
+ Any approved general education course in the Mathematics area | |||
General Education Distribution | Credits: 10 | ||
Humanities, Arts and Design | Credits: 3 | ||
Any approved general education course in the Humanities, Arts and Design area | |||
Social-Behavioral Sciences | Credits: 3 | ||
Any approved general education course in the Social-Behavioral Sciences area | |||
Natural Sciences | Credits: 4 | ||
Any approved general education course in the Natural Sciences area | |||
Program Competencies | |||
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1. Identify culinary principles, nutrition practices, safety and sanitation techniques for basic kitchen and food service operation. (CUL101)
2. Identify fruit and vegetable classifications and demonstrate preparation and usage of a variety of products. (CUL101) 3. Demonstrate the appropriate use of kitchen smallwares, equipment, knives and bakery equipment. (CUL101, CUL104) 4. Demonstrate the use of food costing techniques and recipe conversions using standard and metric measurements. (CUL101, CUL104) 5. Illustrate knowledge of fabrication of meats, fish and poultry products. (CUL102) 6. Describe and produce basic stocks, sauces and soups. (CUL102) 7. Demonstrate methods of cooking by conduction, convection and radiation in the utilization of poultry, fish and meat products. (CUL102) 8. Produce a variety of cheeses and pastas. (CUL103) 9. Demonstrate and describe production of dressings for salads and sandwiches. (CUL103) 10. Produce simple salads and sandwiches appropriate for the food service industry. (CUL103) 11. Demonstrate practices of canape and hors d`oeuvre production. (CUL103) 12. Identify and prepare basic breads and rolls. (CUL104) 13. Produce cakes, cookies, bakery sauces, icings and fillings. (CUL104) | |||
+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected. MCCCD Governing Board Approval Date: December 8, 2015 |