MCCCD Program Description

Major: 5363 Catalog Year: 2023-2024 Effective Term: 2018 Fall Last Admit Term: 2019 Summer Award: CCL Total Credits: 26 CIP Code: 12.0503	Primary College: Scottsdale Community College Initiating College: Scottsdale Community College Program Availability: Not Found Program Availability: College-Specific Program Availability: College-Specific Field of Interest: Business, Entrepreneurialism and Management Instructional Council: Hospitality (58) GPA: 2.0
SOC Code: 35-1011, 35-1012, 35-2013, 35-2014, 35-2019

Description: The Certificate of Completion (CCL) in Culinary Arts program is designed to train students who wish to become culinary industry professionals for diverse food service operations. The program focuses on the preparation of casual and upscale cuisine for a variety of services, including full-service, buffet, banquet, and a la carte. Students rotate through all areas of food preparation and apply their knowledge and skills during lunch and dinner service aimed at our contemporary continental on-campus restaurants. An Associate in Applied Science (AAS) degree in Culinary Arts is also available.

Consumer Program Costs and Career Information

Suggested Course Plan Sequenced by Semester

Required Courses

Block 1
CUL101 Culinary Fundamentals: Culinary Basics 3
CUL103 Culinary Fundamentals: Breakfast and Garde Manger 3
CUL130 Savory Foods I 3
CUL160 Bakery and Pastry Production I 3
CUL170 Dining Room Operations I 3

Block 2
CUL120 Food Costing, Purchasing, and Inventory Control 2
+ CUL230 Savory Foods II 3
+ CUL270 Dining Room Operations II 3
FON100 Introductory Nutrition 3

Credits: 26

Restricted Electives
	Credits:

General Electives
	Credits:

Program Competencies
1. Demonstrate effective time management, line speed, production to volume, and professionalism in food service production. (CUL101) 2. Identify, properly use and maintain commonly used equipment and appliances of the professional kitchen. (CUL101) 3. Demonstrate precise knife cuts. (CUL101) 4. Demonstrate and apply advanced savory cooking techniques for casual and upscale dining outlets. (CUL130) 5. Demonstrate and apply baking and pastry techniques. (CUL160) 6. Plan and prepare menus based on ordering, costing, receiving and inventory control. (CUL120) 7. Describe and execute the basic elements of dining room service and operations including banquet and buffet. (CUL170, CUL270) 8. Apply the basic principles of sanitation and safety in food service operations. (CUL101, CUL103, CUL130, CUL160, CUL230) 9. Demonstrate creative plate design. (CUL130, CUL230) 10. Demonstrate effective communication skills that exhibit proper etiquette, customer service, time management and sense of urgency. (CUL170, CUL270) 11. Describe scientific principles of nutrition including the human body and its relationships with food. (FON100)
+ indicates course has prerequisites and/or corequisites. ++ indicates that any suffixed course may be selected. MCCCD Governing Board Approval Date: December 12, 2017

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.