Major: 5516
Initiating College: Phoenix College
Total Program Credits: 38
Sequence Shared by:
This version of the program will be used for advising and student planning purposes.
Any developmental course requirements should be completed prior to starting the courses listed below
as they may be required for enrollment in courses listed in the term sequence.
Program Notes: + indicates course has prerequisites and/or corequisites.
Students must earn a grade of "C" or better in all courses within the program.
These courses are offered both Fall and Spring terms.
Admission Criteria: None
Fall or Spring -
Credits: 12
These courses are offered both Fall and Spring terms.
FON104 Certification in Food Service Safety and Sanitation 1
CUL105 Principles and Skills for Professional Cooking 3
CUL109/HRM102 Menu Planning Development 2
CUL113 Commercial Baking Techniques 3
FON241 Principles of Human Nutrition 3
Spring or Fall -
Credits: 13
Students must complete a TOTAL of six (6) credits from the "specialty" courses presented in Terms 2 and 3. These courses are offered both Fall and Spring terms.
+ CUL107 Principles and Techniques of Garde Manger 3
+ CUL123 Customer Service Practicum 4
+ CUL127 Commercial Baking: Classical Desserts 3
Students must select three (3) credits from the following courses:
+ CUL137 Specialty Breads and Breakfast Pastry (3) OR
+ CUL201 International Cuisine (3) OR
+ CUL203 American Regional Cuisine (3) OR
+ CUL205 French Cuisine (3) OR
+ CUL207 Pacific Rim Cuisine (3) OR
+ CUL209 Italian Cuisine (3) OR
+ CUL215 Advanced Pastry Arts (3) OR
+ CUL217 Commercial Wedding Cake Production (3) OR
+ CUL219 Professional Pastry Techniques (3) 3
Fall or Spring -
Credits: 13
Students must complete a TOTAL of six (6) credits from the "specialty" courses presented in Terms 2 and 3. These courses are offered both Fall and Spring terms.
CUL111 Purchasing for Food Service Systems 3
+ CUL211 Professional Cooking Practicum (7) OR
+ CUL211BA Professional Cooking Practicum (4) AND
+ CUL211BB Professional Cooking Practicum (3) 7
Students must select three (3) credits from the following courses:
+ CUL137 Specialty Breads and Breakfast Pastry (3) OR
+ CUL201 International Cuisine (3) OR
+ CUL203 American Regional Cuisine (3) OR
+ CUL205 French Cuisine (3) OR
+ CUL207 Pacific Rim Cuisine (3) OR
+ CUL209 Italian Cuisine (3) OR
+ CUL215 Advanced Pastry Arts (3) OR
+ CUL217 Commercial Wedding Cake Production (3) OR
+ CUL219 Professional Pastry Techniques (3) 3
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Restricted Electives
MCCCD Governing Board Approval Date: April 22, 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.