Major: 3073
Initiating College: Scottsdale Community College
Total Program Credits: 60
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: Students must earn a grade of "C" or better for all courses within the program.
+ indicates course has prerequisites and/or corequisites.
++ indicates any suffixed courses.
The Certificate of Completion (CCL) in Culinary Fundamentals is included in this degree program. Students may apply for this CCL once they have completed its requirements.
Admission Criteria:
Semester 1 -
Credits: 15
Any approved general education course from the Oral Communication area. 3
CUL101 Culinary Fundamentals: Culinary Basics 3
CUL102 Culinary Fundamentals: Hot Foods 3
CUL103 Culinary Fundamentals: Breakfast and Garde Manger 3
+ ENG101 First-Year Composition (3) OR
+ ENG107 First-Year Composition for ESL (3) 3
Semester 2 -
Credits: 15
CUL104 Culinary Fundamentals: Bakery and Pastry 3
+ CRE101 College Critical Reading and Critical Thinking (3) OR
equivalent as indicated by assessment 0-3
+ ENG102 First-Year Composition (3) OR
+ ENG108 First-Year Composition for ESL (3) 3
Choose courses from Restricted Electives area to complete 6-9 credits. 6-9
Semester 3 -
Credits: 15
Choose courses from Restricted Electives area to complete 7-9 credits. 7-9
+ Any approved general education course from the Mathematics area. 3-5
Any approved general education course from the Humanities, Arts and Design area. 3
Semester 4 -
Credits: 15
Choose courses from Restricted Electives area to complete 8 credits. 8
Any approved general education course from the Social-Behavioral Sciences area. 3
Any approved general education course from the Natural Sciences area. 4
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Restricted Electives Students should choose twenty-one (21) to twenty-six (26) credits from the following list of courses to complete a minimum of sixty (60) credits for the AAS degree.
CUL+++++ Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses 1-26
FRE+++++ Any FRE French courses 1-4
HRM+++++ Any HRM Hotel Restaurant Management courses 1-26
MGT+++++ Any MGT Management courses 1-6
SPA+++++ Any SPA Spanish courses 1-4
MCCCD Governing Board Approval Date: December 8, 2015
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.