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 Studies program is designed to train students who wish to become professional chefs and cooks. A formal dining room is operated by the program and provides practical work experience for students. Instruction includes principles of professional cooking and baking, volume food production, food sanitation and safety, purchasing, customer service, and menu planning.
Program Notes: + indicates course has prerequisites and/or corequisites.
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.
This program will be replaced by: CCL/5363 Culinary Arts II
Admission Criteria: Prior to being considered for and acceptance into the program, students must complete the program prerequisites area.
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
CUL109/HRM102 Menu Planning Development 2
CUL111 Purchasing for Food Service Systems 3
CUL113 Commercial Baking Techniques 3
CUL123AB Customer Service Practicum 2
CUL127 Classical Desserts 3
CUL201 International Cuisine 3
CUL203 American Regional Cuisine 3
CUL205 French Cuisine 3
CUL213 Buffet Catering 3
CUL223 Food Service Management 3
FON104 Certification in Food Service Safety and Sanitation 1
Credits: 35
Restricted Electives
CUL101 Culinary Basics 3
CUL102 Hot Foods 3
CUL103 Breakfast and Cold Foods 3
CUL104 Bakery and Pastry 3
CUL119 Baking Theory and Retail Operations 3
CUL137 Specialty Breads and Breakfast Pastry 3
CUL217 Wedding Cake Production 3
CUL219 Professional Pastry Techniques 3
FON+++++ Any FON Food and Nutrition course(s) except courses used to satisfy Required Courses area.
SPA+++++ Any SPA Spanish prefixed course(s)
FRE+++++ Any FRE French prefixed course(s)
Credits: 6
General Electives
Credits:
Program Competencies
1. Use inventory methods and maintain records and cost controls for food service products and supplies. (CUL111)
2. Demonstrate the essential concepts of standardized recipes, cost computations, and menu writing techniques for food service operations. (CUL109/HRM102)
3. Describe the essential concepts of and techniques used in food production. (CUL105)
4. Identify, describe and demonstrate the techniques and procedures necessary for operating a bakery or pastry shop. (CUL113, CUL127)
5. Identify, describe and demonstrate the techniques, preparation and presentation of gourmet foods. (CUL107, CUL205, CUL213)
6. Identify, describe and practice the techniques, procedures, and presentation techniques used in the preparation of a variety of cold foods. (CUL107, CUL213)
7. Describe the history of American cuisine including their customs and regional differences. (CUL203)
8. Demonstrate and apply the advanced skills required in hot and cold food preparation and presentation. (CUL201, CUL203, CUL205, CUL213)
9. Describe the essential concepts of a quality sanitation system in a hospitality food service operation. (FON104)
10. Perform standard dining room setup and service procedures in a commercial setting. (CUL123AB)
11. Describe the history of food from the classical French to the American cuisine, including their customs and regional differences. (CUL201)
12. Describe the major segments, procedures, and regulations required to operate a restaurant. (CUL223)
+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected.
MCCCD Governing Board Approval Date: March 22, 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.
