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Center for Curriculum and Transfer Articulation
Major: 5298
Effective Term: 2025 Summer   

Award: CCL  
Total Credits: 34-36
CIP Code: 12.0503
Instructional Council: Hospitality
GPA: 2.0
SOC Code: Upon completion of this certificate, students may pursue a career as:
35-2011 - Cooks, Fast Food
35-2012 - Cooks, Institution and Cafeteria
35-2013 - Cooks, Private Household
35-2014 - Cooks, Restaurant
35-2015 - Cooks, Short Order
35-2019 - Cooks - All Other
35-2021 - Food Preparation Workers
35-3023 - Fast Food and Counter Workers
35-3031 - Waiters and Waitresses
35-3040 - Food Servers, Nonrestaurant
35-9011 - Dining Room & Cafeteria Attendants and Bartender Helpers
35-9021 - Dishwashers
35-9031 - Hosts and Hostesses, Restaurant, Lounge and Coffee Shop
35-9099 - Food Preparation and Serving Related Workers, All Other
51-3011 - Bakers
51-3021 - Butchers and Meat Cutters
51-3022 - Meat, Poultry and Fish Cutters and Trimmers


Description: The Certificate of Completion (CCL) in Culinary: Professional is designed to train students for entry-level positions in diverse food service operations. The program focuses on the preparation of casual and upscale cuisine for full-service, buffet, banquet, a la carte, and bakery operations. Students are exposed to all areas of professional food service including culinary techniques, safety and sanitation, food service management, professionalism and ethics, teamwork and communication. Students will apply their knowledge and skills in a practical dining environment. This CCL is fully embedded in the Associate in Applied Science (AAS) in Culinary Arts (3564).

Learning Outcomes
1. Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products. (CUL150, CUL230, CUL260)
2. Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment. (CUL115, CUL150, CUL175, CUL230, CUL260)
3. Demonstrate comprehensive procedures for front and back of house operations that address purchasing, inventory, cost controls, menu planning, nutritional guidelines, and staffing. (CUL109, CUL115, CUL120, CUL150, CUL175, CUL220, CUL230, CUL260, HRM230, HRM275)
4. Demonstrate professional and ethical behavior in the hospitality industry. (CUL109, CUL115, CUL120, CUL150, CUL175, CUL220, CUL230, CUL260, HRM230, HRM275)
5. Apply effective critical thinking and communication skills to facilitate teamwork, customer service, and time management. (CUL109, CUL115, CUL120, CUL150, CUL175, CUL220, CUL230, CUL260, HRM230, HRM275)
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. (CUL109, CUL150, CUL175, CUL220, CUL230, CUL260, HRM230, HRM275)
Program Notes
Students must earn a grade of C or better in all courses within the program.

Students with transfer credits must meet with an advisory to initiate a review process.

Students must obtain a Maricopa County Food Handlers Card before the start date of required courses and must maintain the card throughout the program.


Required Courses
CUL109 Menu Design and Development 2

CUL115 Food Service Sanitation (2) OR
ServSafe: Food Protection Manager Certification 0 - 2

CUL120 Food Costing, Purchasing and Inventory Control 3
CUL150 Garde Manger and Cold Foods 6
CUL175 Restaurant Operations Management 6
CUL220 Culinary Nutrition 2
+ CUL230 Savory and Hot Foods 6
+ CUL260 Baking and Pastry 6

HRM230 Beverage Management (3) OR
HRM275 Restaurant Management (3) 3
 Credits: 34-36

+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected.
MCCCD Governing Board Approval Date: February 27, 2024

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.





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