MCCCD Program Description

Major: 3156 Catalog Year: 2023-2024 Effective Term: 2014 Fall Last Admit Term: 2016 Fall Award: AAS Total Credits: 60 CIP Code: 12.0500	Primary College: Initiating College: Scottsdale Community College Program Availability: Not Found Program Availability: College-Specific Program Availability: Field of Interest: Not Found Instructional Council: Hospitality (58) GPA: 2.00
SOC Code:

Description: The Associate in Applied Science (AAS) in Culinary Arts Foundations degree is designed to teach basic cooking techniques and fundamentals associated with the culinary industry. The emphasis is on development of skills required for positions in commercial operations. Instruction includes principles for preparation, storage and serving stocks, sauces, soups, and dairy products; study of products and production for cuisines from international cultures; preparation of both hot and cold foods suitable for commercial production; principles and techniques to perform supervisory roles in the food service industry.

Suggested Course Plan Sequenced by Semester

Required Courses

CUL105 Principles and Skills for Professional Cooking 3
CUL107 Principles and Techniques of Garde Manger 3
+ CUL201 International Cuisine 3
+ CUL203 American Regional Cuisine 3

+ CUL211BB Professional Cooking Practicum 3
(CUL211BA, corequisite of CUL211BB, will be waived by the Instructor or Program Director.)

CUL225 Supervisory Functions in Food Service 3

Credits: 18

Restricted Electives
Students should choose fifteen (15) to twenty (20) credits from the following list of courses to complete a minimum of 60 credits for the AAS degree. CUL+++++ Any CUL Culinary Arts prefixed course(s) except courses used to satisfy Required Courses 1-20 FRE+++++ Any FRE French courses 1-4 HRM+++++ Any HRM Hotel Restaurant Management courses 1-20 MGT+++++ Any MGT Management courses 1-6 SPA+++++ Any SPA Spanish courses 1-4	Credits: 15-20

General Electives
	Credits:

General Education Requirements

General Education Requirement	Credits: 22-27

General Education Core	Credits: 12-17

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 area. 3

Critical Reading	Credits: 0-3
+ CRE101 College Critical Reading (3) or equivalent as indicated by assessment. 0-3

Mathematics	Credits: 3-5
+ Any approved general education course from the Mathematics area. 3-5

General Education Distribution	Credits: 10

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

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

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

Program Competencies
1. Identify, describe and apply principles of basic cooking techniques to include stocks, sauces, soups, entrees and basic egg dishes. (CUL105) 2. Identify and describe types of cooking establishments, equipment and utensils common in the hospitality industry. (CUL105, CUL225) 3. Employ sanitation, safety, time management skills necessary for the industry. (CUL105, CUL107, CUL201, CUL203, CUL211BB) 4. Identify, describe and practice the food preparation, cooking, and presentation techniques and methods that are basic to Garde Manger work. (CUL107, CUL211BB) 5. Identify and practice cooking techniques common to international cultures, including identification and use of spices, proteins, starches, vegetables, sauces and unique food products. (CUL201) 6. Apply practical preparation skills to production of cuisine produced in various regions of the United States, including menu development for particular areas. (CUL203) 7. Describe and apply principles of food preparation of hot and cold foods for commercial kitchens to include salads, soups, stocks, sauces, entrees, starches and vegetables. (CUL211BB) 8. Identify principles and techniques of supervision including theories of time management, staffing, problem solving, labor laws, performance evaluations and motivation techniques. (CUL225)
+ indicates course has prerequisites and/or corequisites. ++ indicates that any suffixed course may be selected. MCCCD Governing Board Approval Date: March 25, 2014

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.