MCCCD Program Description

Major: 5155 Catalog Year: 2024-2025 Effective Term: 2024 Fall Last Admit Term: 2025 Summer Award: CCL Total Credits: 16-20 CIP Code: 12.0503	Primary College: Estrella Mountain Community College Initiating College: Scottsdale Community College Program Availability: Not Found Program Availability: Shared Program Availability: College-Specific: EM Field of Interest: Business, Entrepreneurialism and Management Instructional Council: Hospitality GPA: 2.00
SOC Code: Upon completion of this certificate, students may pursue a career as: 35-2012 - Cooks, Institution and Cafeteria 35.2013.00 - Cooks, Private Household 35.2014.00 - Cooks, Restaurant 35.2019.00 - Cooks, Short Order 35-2019 - Cooks - All Other 35-2021.00 - Food Preparation Workers 35-9021.00 - Dishwashers

Description: The Certificate of Completion (CCL) in Culinary Arts I is designed to equip students with the basic skills needed for entry-level positions in diverse food service operations. Students are exposed to many areas of professional food service including culinary techniques, safety and sanitation, purchasing and cost controls, professionalism and ethics, teamwork and communication. Students will apply their knowledge and skills in a practical learning environment. The Culinary Arts I CCL is fully embedded in the Culinary Arts II CCL and the Associate in Applied Science degree in Culinary Arts.

Learning Outcomes
1. Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products. (CUL105, CUL107, CUL113, CUL115) 2. Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment. (CUL105, CUL107, CUL113, CUL115, CUL120) 3. Practice comprehensive procedures for back of house operations that address purchasing, inventory, cost controls, and nutritional guidelines. (CUL105, CUL107, CUL113, CUL115, CUL120) 4. Practice professional and ethical behavior in the hospitality industry. (CUL105, CUL107, CUL113, CUL115, CUL120) 5. Demonstrate effective communication skills to facilitate teamwork, customer service, and time management. (CUL105, CUL107, CUL113, CUL120) 6. Compose multiple flavors, textures, and colors into food products that are marketable to the appropriate food sector and reflective of industry trends. (CUL105, CUL107, CUL113, CUL115, CUL120)

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 advisor to initiate the review process. 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
Students must meet with an Academic/Career Advisor. Placement into college-ready level English, Reading, and Math or completion of equivalent coursework.

Required Courses

CUL105 Principles of Professional Cooking 3
CUL107 Cold Food and Breakfast Production 3
CUL113 Commercial Baking Techniques 3

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

CUL120 Food Costing, Purchasing and Inventory Control 3

Credits: 12-14

Restricted Electives
Students must complete 2-6 additional credits of Restricted Electives to meet a minimum of 16 total program credits. CUL+++++ Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses	Credits: 2-6

General Electives
	Credits:

+ 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.