Initiating College: Estrella Mountain Community College
Program Availability: Not Found
Program Availability: College-Specific
Program Availability:
Field of Interest: Business, Entrepreneurialism and Management
Instructional Council: Hospitality (58)
GPA: 2.00
SOC Code: 35-1011.00
Description: 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.
+ indicates course has prerequisites and/or corequisites.
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.
Program Prerequisites: None
Program Prerequisites
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:
+ENG091 Preparatory Academic Writing III (3) OR
Appropriate writing placement test score OR Satisfactory completion of a higher level English course 0-3
RDG100 Successful College Reading (3) OR
Appropriate reading placement test score OR Satisfactory completion of a higher level Reading course 0-3
+MAT090 Introductory Algebra (5) OR
+MAT091 Introductory Algebra (4) OR
+MAT092 Introductory Algebra (3) OR
+MAT093 Introductory Algebra/Math Anxiety Reduction (5) OR
Satisfactory score on District Placement exam OR Satisfactory completion of a higher level mathematics course 0-5
Credits: 0-11
Required Courses
CUL105 Principles of Professional Cooking 3
CUL107 Principles and Techniques of Garde Manger 3
CUL111 Purchasing for Food Service Systems 3
CUL113 Commercial Baking Techniques 3
FON104 Certification in Food Service Safety and Sanitation 1
Credits: 13
Restricted Electives
CUL+++++ Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses.
Credits: 3
General Electives
Credits:
Program 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, CUL105)
4. Describe the essential concepts of a quality sanitation system in a hospitality food service operation. (FON104)
+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected.
MCCCD Governing Board Approval Date: December 13, 2016
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.
