MCCCD Program Description

Major: 5516 Catalog Year: 2023-2024 Effective Term: 2013 Fall Last Admit Term: 2014 Summer Award: CCL Total Credits: 38 CIP Code: 12.0503	Primary College: Phoenix College Initiating College: Phoenix College Program Availability: Not Found Program Availability: Shared Program Availability: Field of Interest: Not Found Instructional Council: Hospitality (58) GPA: 2.00
SOC Code:

Description: The Certificate of Completion (CCL) in Culinary Studies program is designed to teach basic cooking principles and techniques in a state-of-the-art setting. Emphasis is on skills needed for employment in a commercial food operation where food is prepared and served in volume. Instruction includes principles of professional cooking and baking, volume food production, food sanitation and safety, purchasing, menu planning, customer service, and basic nutrition concepts. An Associate in Applied Science (AAS) degree is also available.

Consumer Program Costs and Career Information: MC, PC, SC

Required Courses

CUL105 Principles and Skills for Professional Cooking 3
CUL107 Principles and Techniques of Garde Manger 3
CUL109/HRM102 Menu Planning Development 2
CUL111 Purchasing for Food Service Systems 3
CUL113 Commercial Baking Techniques 3
+ CUL123 Customer Service Practicum 4

+ CUL211 Professional Cooking Practicum (7) OR
+ CUL211BA Professional Cooking Practicum (4) AND
+ CUL211BB Professional Cooking Practicum (3) 7

Students must select nine (9) credits from the following courses.
+ CUL127 Commercial Baking: Classical Desserts (3) OR
+ 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) 9

FON104 Certification in Food Service Safety and Sanitation 1
FON241 Principles of Human Nutrition 3

Credits: 38

Restricted Electives
	Credits:

General Electives
	Credits:

Program Competencies
1. Use principles of nutrition in meal preparation, ingredient use, nutrient retention, and food presentation. (CUL105, CUL107, CUL109/HRM102, CUL137, CUL209, CUL211, CUL211BA, CUL211BB) 2. Review and summarize information needed to maintain and update professional skills in all types of commercial food settings. (CUL105, CUL111, CUL113, CUL127, CUL137, CUL209, CUL211, CUL211BA, CUL211BB, FON104, FON241) 3. Implement quality control, cost control, and production control procedures in a commercial food setting. (CUL105, CUL109/HRM102, CUL111, CUL113, CUL127, CUL137, CUL201, CUL203, CUL205, CUL207, CUL209) 4. Apply interpersonal skills to relations with other employees within the food service industry. (CUL105, CUL107, CUL123) 5. Follow National Restaurant Association`s standards of personal hygiene, food sanitation, and safety; use preventive precautions for vermin and rodent control in commercial kitchens, food storage areas, and in serving, dining, and dishwashing areas. (CUL105, CUL107, CUL113, CUL123, CUL127, CUL137, CUL201, CUL203, CUL205, CUL207, CUL209, CUL211, CUL211BA, CUL211BB, FON104) 6. Apply French and International terminology, recipes, and methods to a commercial food operation. (CUL105, CUL201, CUL205, CUL207, CUL209, CUL211, CUL211BA, CUL211BB) 7. Observe local, state, and federal regulations applied to all aspects of commercial food service. (CUL105, CUL111, CUL113, CUL123, CUL127, CUL137, CUL209, CUL211, CUL211BA, CUL211BB, FON104) 8. Use, and care for standard commercial kitchen tools and equipment. (CUL105, CUL107, CUL113, CUL127, CUL137, CUL201, CUL203, CUL205, CUL207, CUL209, CUL211, CUL211BA, CUL211BB, FON104) 9. Prepare quantity foods and beverages by applying standard preparation principles and/or by using standardized recipes. (CUL105, CUL113, CUL127, CUL201, CUL203, CUL205, CUL207, CUL209, CUL211, CUL211BA, CUL211BB) 10. Prepare Garde Manger pantry items, salad dressings, and decorative garnishes. (CUL107) 11. Describe the history of foods from classical French to American cuisine, including related customs and regional differences. (CUL107, CUL113, CUL127, CUL201, CUL203, CUL205, CUL207, CUL209, CUL211, CUL211BA, CUL211BB) 12. Prepare classical cuisine according to its original origin. (CUL107, CUL113, CUL127, CUL201, CUL203, CUL205, CUL207, CUL209, CUL211, CUL211BA, CUL211BB) 13. Apply inventory methods, maintain records, and apply cost controls in a food service setting. (CUL109/HRM102, CUL111) 14. Describe front-of-house activities, and apply principles of customer service, and factors involved in customer satisfaction. (CUL109/HRM102, CUL123) 15. Participate in purchasing, handling, and storage of food supplies in all types of commercial kitchens. (CUL111, CUL127, CUL137, CUL201, CUL203, CUL205, CUL207, CUL209, CUL211, CUL211BA, CUL211BB) 16. Perform standard dining room setup and service procedures in a commercial setting. (CUL123) 17. Describe employee rights and responsibilities in the workplace. (CUL123, CUL211, CUL211BA, CUL211BB) 18. Prepare fine baked products, classical deserts, and sauces. (CUL127, CUL137)
+ indicates course has prerequisites and/or corequisites. ++ indicates that any suffixed course may be selected. MCCCD Governing Board Approval Date: May 21, 2013

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.