MCCCD Program Description

Major: 5532
Effective Term: 2024 Fall

Award: CCL
Total Credits: 16
CIP Code: 12.0505

Instructional Council: Hospitality
GPA: 2.0

SOC Code: Upon completion of this certificate, students may pursue a career as:
35-2013.00 Cooks, Private Household
35-2014.00 Cooks, Restaurant
35-2019.00 Cooks, Short Order

Upon completion of an associate degree, 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 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

Description: The Certificate of Completion (CCL) in Basic Culinary Studies is designed to develop basic skills in culinary arts for personal interest. The program provides instruction in culinary concepts, terminology, kitchen safety and sanitation, equipment usage, basic nutrition, scaling, food costing, and theory and practice in the production of culinary products. Courses emphasize fundamental cooking techniques and preparation of savory foods, breakfast items, salads, sandwiches, dressings, breads and pastries. Some of these CCL credits will apply to the Associate in Applied Science (AAS) degree in Culinary Arts (3564). Students seeking entry-level credentials for professional food service positions should speak with an academic and career advisor.

Required Courses

CUL101 Culinary Basics 3
CUL102 Hot Foods 3
CUL103 Breakfast and Cold Foods 3
CUL104 Bakery and Pastry 3

Credits: 12

Restricted Electives
CUL+++++ Any CUL Culinary Arts prefixed course(s) except courses used to satisfy Required Courses 1-4	Credits: 4

General Electives
	Credits:

Learning Outcomes
1. Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products. (CUL101, CUL102, CUL103, CUL104) 2. Practice national standards for the safe and sanitary handling of food and kitchen equipment. (CUL101, CUL102, CUL103, CUL104) 3. Describe procedures for back of house operations that address purchasing, inventory, cost controls, and nutritional guidelines. (CUL101, CUL102, CUL103, CUL104) 4. Practice professional and ethical behavior in the hospitality industry. (CUL101, CUL102, CUL103, CUL104) 5. Demonstrate effective communication skills to facilitate teamwork and time management. (CUL101, CUL102, CUL103, CUL104) 6. Compose multiple flavors, textures, and colors into products that are reflective of industry trends. (CUL101, CUL102, CUL103, CUL104)
+ 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.