MCCCD Program Description

Major: 3564
Effective Term: 2025 Fall

Award: AAS
Total Credits: 60-67
CIP Code: 12.0503

Instructional Council: Hospitality
GPA: 2.00

SOC Code: Upon completion of this degree, students may pursue a career as:
25-1192.00 Family and Consumer Sciences Teachers, Postsecondary
25-1194.00 Career/Technical Education Teachers, Postsecondary
25-2032.00 Career/Technical Education Teachers, Secondary School
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

Description: The Associate in Applied Science (AAS) in Culinary Arts degree is designed to train students for entry-level positions in diverse food service operations. The program focuses on the preparation of 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. The two program specializations available for the AAS have embedded Certificates of Completion (CCL) in either Culinary Arts I, Culinary Arts II, Sustainable Food Systems: Food Entrepreneur (EMCC only), or Culinary: Foundations and Culinary: Professional (SCC only) . Additionally, graduates may pursue university transfer.

Learning Outcomes
1. Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products. (CUL105, CUL107, CUL113, CUL119, CUL127, CUL150, CUL201, CUL203, CUL205, CUL207, CUL209, CUL213, CUL230, CUL260) 2. Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment. (CUL105, CUL107, CUL113, CUL115, CUL127, CUL150, CUL170, CUL175, CUL201, CUL203, CUL205, CUL207, CUL209, CUL213, CUL230, CUL260, HRM230, HRM275) 3. Demonstrate comprehensive procedures for front and back of house operations that address purchasing, inventory, cost controls, menu planning, nutritional guidelines, sustainability, and staffing. (CUL105, CUL107, CUL109, CUL113, CUL115, CUL120, CUL127, CUL150, CUL170, CUL175, CUL201, CUL203, CUL205, CUL213, CUL220, CUL223, CUL230, CUL260, FON135, FON165, HRM230, HRM275) 4. Demonstrate professional, ethical, and sustainable behavior in the hospitality industry. (CUL105, CUL107 CUL113, CUL115, CUL120, CUL127, CUL150, CUL170, CUL175, CUL201, CUL203, CUL205, CUL207, CUL209, CUL213, CUL223, CUL230, CUL260, FON135, FON165, HRM230, HRM275) 5. Apply effective critical thinking and communication skills to facilitate teamwork, customer service, and time management. (CUL105, CUL107, CUL113, CUL127, CUL150, CUL170, CUL175, CUL201, CUL203, CUL205, CUL207, CUL209, CUL213, CUL230, CUL260) 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. (CUL105, CUL107, CUL109, CUL113, CUL119, CUL127, CUL150, CUL170, CUL175, CUL201, CUL203, CUL205, CUL207, CUL209, CUL213, CUL220, CUL230, CUL260, HRM230) 7. Apply relevant knowledge, skills, and habits of mind to seek career opportunities in the field. (FYE101, FYE103)

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. Courses for Specialization 1 are only available at EMCC. Courses for Specialization 2 are only available at SCC. *SCC Culinary Arts: SCC students must enroll concurrently in all courses in a block, regardless of previously completed coursework.

Admission Criteria
Students must meet with an Academic/Career Advisor. Placement into college-ready level English, Reading, and Math or completion of equivalent coursework. *SCC Culinary Arts Program: Students applying to the Scottsdale Community College Culinary Program will need to submit a formal application prior to setting up a kitchen tour and interview.

Required Courses

FYE101 Introduction to College, Career and Personal Success (1) OR
FYE103 Exploration of College, Career and Personal Success (3) 1-3

Specialization 1- Culinary Arts I and II (Available only at EMCC)
Credits: 33-35
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) 0-2

CUL119 Bakery Operations (3) OR
CUL223 Food Service Management (3) 3

CUL120 Food Costing, Purchasing and Inventory Control 3
+ CUL127 Classical Desserts 3
CUL170 Dining Room Operations I 3

Complete four (4) courses for a total of twelve (12) credits from the following list
+ CUL201 International Cuisine 3
+ CUL203 American Regional Cuisine 3
+ CUL205 French Cuisine 3
+ CUL207 Pacific Rim Cuisine 3
+ CUL209 Italian Cuisine 3
+ CUL213 Buffet Catering 3
FON135 Sustainable Cooking 3
FON165 Sustainable Food Entrepreneurship 3

Specialization 2- Culinary: Foundations and Professional (Available only at SCC)
Credits: 34-36
CUL109 Menu Design and Development 2

CUL115 Food Service Sanitation (2) OR
ServSafe: Food Protection Manager Certification (0) 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: 34-39

Restricted Electives
Minimum of 60 credits Complete additional CUL or HRM course(s) not counted in the required area as needed to reach a minimum of 60 credits. Consult with an academic, faculty, or program advisor to select restricted elective(s) that best meet your academic and career goals. CUL+++++ Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses HRM+++++ Any HRM Hotel Restaurant course(s) except courses used to satisfy Required Courses.	Credits: 0-4

General Electives
	Credits:

General Education Requirements

General Education Requirement	Credits: 22-28

General Education Core	Credits: 12-18

First-Year Composition	Credits: 6
+ ENG101 First-Year Composition (3) OR + ENG107 First-Year Composition for ESL (3) AND + ENG102 First-Year Composition (3) OR + ENG108 First-Year Composition for ESL (3) 6

Oral Communication	Credits: 3
Any approved general education course from the Oral Communication (COM) area.

Critical Reading	Credits: 0-3
+ CRE101 College Critical Reading and Critical Thinking (3) OR equivalent as indicated as assessment. 0-3

Mathematics	Credits: 3-6
MAT112 or any approved general education course from the Mathematics area. 3-6 Recommend MAT14+ or MAT15+ for students seeking university transfer.

General Education Distribution	Credits: 10

Humanities, Arts and Design	Credits: 3
Any approved general education course from the Humanities, Arts and Design area.

Social-Behavioral Sciences	Credits: 3
Any approved general education course from the Social-Behavioral Science area.

Natural Sciences	Credits: 4
Any approved general education course from the Natural Sciences area.

+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected.

MCCCD Governing Board Approval Date: February 25, 2025

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.