Major: 5363
Catalog Year: 2023-2024
Effective Term: 2020 Spring
Last Admit Term: 2020 Summer
Award: CCL Total Credits: 36-38 CIP Code: 12.0503 |
Primary College:
Initiating College: Scottsdale Community College
Program Availability: Not Found
Program Availability: College-Specific
Field of Interest: Business, Entrepreneurialism and Management
Instructional Council: Hospitality (58) GPA: 2.0 |
SOC Code: Upon completion of this certificate, 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 35-2011.00 Cooks, Fast Food 35-2012.00 Cooks, Institution and Cafeteria 35-2013.00 Cooks, Private Household 35-2014.00 Cooks, Restaurant 35-2015.00 Cooks, Short Order 35-2019.00 Cooks - All Other 35-2021.00 Food Preparation Workers 51-3011.00 Bakers Upon completion of the degree, students may pursue a career as: 11-9051.00 Food Service Managers 35-1011.00 Chefs and Head Cooks 35-1012.00 First-Line Supervisors of Food Preparation and Serving Workers 35-2011.00 Cooks, Fast Food 35-2012.00 Cooks, Institution and Cafeteria 35-?2013.00 Cooks, Private Household 35-?2014.00 Cooks, Restaurant 35-?2019.00 Cooks, Short Order 35-2019.00 Cooks - All Other 35-2021.00 Food Preparation Workers 51-3011.00 Bakers Upon completion of a bachelor`s degree, students may pursue a career as: 11-9051.00 Food Service Managers 35-??1011.00 Chefs and Head Cooks 35?-?1012.00 First-Line Supervisors of Food Preparation and Serving Workers 35-?2013.00 Cooks, Private Household 35-?2014.00 Cooks, Restaurant 35-?2019.00 Cooks, Short Order |
Program Prerequisites: None
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Required Courses | |||||||||||
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CUL103 Breakfast and Cold Foods 3 | Credits: 36-38 |
Restricted Electives | |||
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General Electives | |||
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Learning Outcomes | |||
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1. Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products. (CUL103, CUL105, CUL113, CUL127, CUL130, CUL160, CUL201, CUL203, CUL205, CUL213, CUL230, CUL260)
2. Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment. (CUL103, CUL105, CUL113, CUL115, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL230, CUL260, CUL270) 3. Practice comprehensive procedures for front and back of house operations that address purchasing, inventory, cost controls, menu planning, nutritional guidelines, and staffing. (CUL103, CUL105, CUL113, CUL115, CUL120, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL223, CUL230, CUL260, CUL270, FON100) 4. Practice professional and ethical behavior in the hospitality industry. (CUL103, CUL105, CUL113, CUL115, CUL120, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL223, CUL230, CUL260, CUL270) 5. Demonstrate effective critical thinking and communication skills to facilitate teamwork, customer service, and time management. (CUL103, CUL105, CUL113, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL230, CUL260, CUL270) 6. Compose multiple flavors, textures, and colors into food and beverage products that are marketable to the appropriate food sector and reflective of industry trends. (CUL103, CUL105, CUL113, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL230, CUL260, CUL270, FON100) | |||
+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected. MCCCD Governing Board Approval Date: October 22, 2019 |