"The best chefs are sensualists who are given to wretched excess." - Joyce Goldstein

CULINARY ARTS

BLOCK CERTIFICATE PROGRAM

The Culinary Arts Block Certificate program provides beginning students with hands-on training paired with traditional academic courses resulting in a curriculum of study that is aligned with industry needs. Students are accepted in both the fall and spring semesters through an application and interview process. Acceptance is limited to 36 students each semester. One of the program strengths is the 12 to 1 student-teacher ratio maintained in the laboratory classes where students are divided into three groups that rotate through 5 week hands-on classes in Hot Foods, Garde Manger and Bakery as well as Dining Room Operations.  In addition, academic classes cover facility management and operations, nutrition, food costing, menu planning, sanitation and culinary principles.  No other school provides such strong and practical culinary and life skill training as well as offering the latest in industry technology.

The goals of this program are accomplished through the following educational objectives enabling our students to:

• Demonstrate and understand the principles involved in the preparation of all foods, based on classical French and contemporary American cuisine
• Understand how foods behave utilizing varied preparation methodologies, smoking, sauting, broiling, frying, marinating and baking.
• Demonstrate the ability to prepare appetizers, soups, stocks, entrees, vegetables, pastas, sandwiches, dressings, salads, breads and dessert items to a high industry standard.
• Be able to identify and utilize all food products as well as fabricate and portion fish, meats, game and poultry.
• Demonstrate the ability to convert recipes and accurately weigh and measure ingredients for recipes and understand cost controls as well as proper menu development and execution.
• Demonstrate casual and formal table service skills, understand dining room and buffet set up, practice etiquette and personalized customer service relations.
• Show supervisory skills to utilize human and physical resources in food service operations, dining room and kitchen management.
• Learn, identify and implement industry sanitation, hygiene and safety standards and become experienced in the use of all commercial kitchen equipment.
• Develop a personal sense of pride, professionalism and time management to promote success in food service operations.
  

APPLICATIONS:
Students are admitted into the program through an application and interview process. Applications may be submitted at any time throughout the year but students are advised to apply well in advance of the intended semester of enrollment. The application for the program may be found requested via hard copy in the information folder or completed on-line at www.sc.maricopa.edu/culinary all applications must be submitted with ASSET or Compass placement test scores in reading, math and English, or unofficial college transcripts.

Interviews will be scheduled for prospective students with a member of the Culinary Arts Faculty after fully completed applications are received. The interview will last approximately one hour. Notification of acceptance to the program will take place within one week of the scheduled interview. A $475.00 deposit will be required upon notification of acceptance to guarantee a space in the program.

TUITION/FEES/COSTS:
All tuition fees are due one month prior to the first day of class each semester. The current chart for SCC tuition and registration is listed below. There are also Culinary Arts lab fees of $475.00 per semester of the Certificated Program.

Student enrolled in the program will also incur expenses for books, knives, kitchen equipment and uniforms that will be required approximately two months prior to the start of the first semester and participation.

CURRICULUM
The two-semester Culinary Arts Block Certificate curriculum consists of a total of 34 credit hours in a combination of lecture and laboratory classes. All course schedules are pre-selected within the Certificate Program with times of participation as follows:

ASSOCIATE DEGREE:
Students who wish to pursue a two-year degree may continue with academic classes to complete an AAS degree in Culinary Arts This course of study requires a total of 64 credit hours, and additional 30 hours beyond the Certificate Program. Academic credits from other accredited institutions may be transferred to S.C.C. to complete this degree.

ARTICULATION:
Articulation agreements allow transfer of our A.A.S. degree into the Northern Arizona University Hospitality program where students may take their junior and senior year courses on the S.C.C. campus while enrolled at N.A.U. Our A.A.S. is also transferable to any of the four Johnson & Wales campuses into their hospitality, culinary arts, restaurant management, bakery or nutrition bachelors degree programs and the the ASU Polytechnic bachelor's degree in Food and Nutrition.

Certification by the American Culinary Federation of both the Certificate and A.A.S. block programs affords our graduates multiple opportunities for professional ACF certification and benefits that are recognized nationwide.

1st SEMESTER BLOCK CERTIFICATE PROGRAM COURSE DESCRIPTION

CUL115 Food Service Sanitation, Safety and Stewarding - 2 CREDITS
Focuses on the theory and practice of food service safety and sanitation. Emphasis on understanding and applying the Hazard Analysis Critical Control Points (HACCP) concept. Reviews legal elements of food service sanitation based on requirements and recommendations of Maricopa County Health Department. Focuses on stewarding as an important kitchen support service with emphasis on appropriate practices and principles of receiving food and product rotation. Prerequisites: None.

CUL120 Food Costing, Purchasing and Inventory Control - 2 CREDITS
Basic skills necessary to understand and utilize cost controls. Focus on measurements, recipe costing and yield analysis. Application of systems and practices for efficient food purchasing, storage, production, budgeting and inventory. Prerequisites: None.

CUL140 Culinary Principles and Kitchen Management I - 3 CREDITS
Historical background of the culinary profession and food components. Overview of kitchen administration and responsibilities. Includes food history, terminology, tools and equipment, food preparation, tasting and sensory evaluation, stocks and sauces, herbs and spices, chocolates, vegetables, fruits, pasta, grains and cheeses. Prerequisites: None.

CUL130 Hot Foods I - 3 CREDITS
Studies all facets of hot foods; including vegetable preparation, stocks, sauces, soups and line work for an American-style grill. Emphasis on techniques, taste, speed, organization, communication, teamwork and the development of professional knife skills. Reviews ingredients, production and plating techniques unique to grill kitchens. Prerequisites: None.

CUL150 Garde Manger I - 2 CREDITS
Provides a foundation in Garde Manger. Includes equipment, sanitation and safety, production, salads, emulsified and non-emulsified dressings, sandwiches, cold sauces, salad condiments, knife skills, cleaning of salad greens and spice and herb identification. Studies culinary terms and presentation techniques. Teaches cooking techniques such as poaching, sauteing, and grilling in the context of Garde Manger work. Prerequisites: None.

CUL160 Bakery and Pastry Production I - 3 CREDITS
Theory and practice of operating a bakery or pastry shop in a hotel or restaurant kitchen. Provides experience in planning, ordering, scheduling and producing fine French and American pastries and baked goods. Emphasis on rapid, high-quality hand production of doughs, creams, fillings, cookies and breads. Prerequisites: None.

CUL170 Dining Room Operations I - 2 CREDITS
Focuses on theory and practice of operating a casual dining room; includes set-up and clean-up, food and beverage service, proper etiquette, point-of-sale operation and presenting guest checks. Emphasis on service techniques and customer accommodations. Prerequisites: None.

2nd SEMESTER BLOCK CERTIFICATE PROGRAM COURSE DESCRIPTIONS

CUL210 Menu Planning and Facilities Design - 2 CREDITS
Principles and techniques of menu planning and restaurant design for food service operations. Includes applications for health care institutions, commercial kitchens, and industrial facilities. Studies building codes and examines the relationships among equipment, staff and customers in the design of a facility. Prerequisites: None.

CUL220 Food Service Nutrition - 2 CREDITS
Study of basic nutrition concepts with an emphasis on the nutritional concerns of restaurants and other types of food service operations. Focuses on nutrients in foods, the relationships to other nutrients and the planning of well-balanced menus throughout the life cycle. Prerequisites: None.

CUL240 Culinary Principles and Kitchen Management II - 3 CREDITS
Advanced culinary and management practices instruction. Emphasis on principles and terminology used in contemporary kitchens. Identification and use of fish and shellfish and game. Understanding of wine, beer and spirits. Study of diversity of international cuisines and menu development. Special emphasis on management functions and practices for kitchen supervisors and chefs, staff hiring, training and evaluation, point of sale system components, cost accounting procedures, legal regulations and maintenance of records to understand and control profit and loss. Prerequisites: CUL140.

CUL230 Hot Foods II - 3 CREDITS
Hot food product utilization, preparation and display for a fine dining kitchen. Focuses on classical preparation skills with an emphasis on contemporary food production, organization, communication, teamwork and plating skills. Prerequisites: CUL130.

CUL250 Garde Manger II - 2 CREDITS
Refinement of skills required in a Garde Manger Department. Preparation of appetizers, hors d'oeuvres, salads, salad dressings, use of grains and legumes, production of charcuterie and display pieces. Emphasis placed on eye appeal, texture, color contrast, artistic touch, taste and processing. Includes study of production and storage of ingredients, sanitation and hygiene standards. Prerequisites: CUL150.

CUL260 Bakery and Pastry Production II - 2 CREDITS
Focuses on theory and practice of operating a bakery or pastry shop in a hotel or restaurant kitchen. Provides experience in planning, ordering, scheduling and producing fine French and American pastries and baked goods. Emphasis placed on rapid, high-quality hand production and assembly of breads, desserts and garnishes. Prerequisites: CUL160.

CUL270 Dining Room Operations II - 3 CREDITS
Theory and practice of operating a formal dining room, including set-up and clean-up, food and beverage service, proper etiquette and table side food preparation. Emphasis on formal etiquette and service practices for a dining room including buffet and banquet set-up and managerial duties. Prerequisites: CUL170.

FACILITY TOURS / FURTHER INFORMATION:
Prospective students are welcome to schedule an appointment for a tour of our facility at any time. Faculty members would also be happy to answer any questions that are not covered in this information.

For an appointment of questions, call (480) 423-6241
or e-mail, karen.chalmers@sccmail.maricopa.edu