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AAS - Culinary Arts Foundations

Array
(
    [ac] => Formal application and acceptance into the program is required.
    [award] => AAS
    [cips_code] => 12.0500
    [col_mor] => 
    [colleges] => 
    [comps] => Array
        (
            [data] => Array
                (
                    [row_0] => Identify, describe and apply principles of basic cooking techniques to include stocks, sauces, soups, entrees and basic egg dishes. (CUL105)
                    [row_1] => Identify and describe types of cooking establishments, equipment and utensils common in the hospitality industry. (CUL105, CUL225)
                    [row_2] => Employ sanitation, safety, time management skills necessary for the industry. (CUL105, CUL107, CUL201, CUL203, CUL211BB)
                    [row_3] => Identify, describe and practice the food preparation, cooking, and presentation techniques and methods that are basic to Garde Manger work. (CUL107, CUL211BB)
                    [row_4] => Identify and practice cooking techniques common to international cultures, including identification and use of spices, proteins, starches, vegetables, sauces and unique food products. (CUL201)
                    [row_5] => Apply practical preparation skills to production of cuisine produced in various regions of the United States, including menu development for particular areas. (CUL203)
                    [row_6] => 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)
                    [row_7] => Identify principles and techniques of supervision including theories of time management, staffing, problem solving, labor laws, performance evaluations and motivation techniques. (CUL225)
                )

            [type] => list
            [track] => 0
        )

    [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.
    [final_term] => 9999
    [first_term] => 2014 Fall
    [first_term_semester] => Fall
    [first_term_year] => 2014
    [gba] => March 25, 2014
    [gpa] => 2.00
    [ic] => Hospitality (58)
    [id] => 66633
    [init_col] => Scottsdale Community College
    [last_updated] => 09/11/2013
    [major] => 3156
    [occ_area] => Hospitality and Tourism
    [prereq_cred] => 
    [prereq] => Array
        (
            [empty] => 1
        )

    [prog_avail] => 
    [prog_notes] => Students must earn a grade of "C" or better in all courses within the program. 

++ indicates any module/suffixed courses.
    [req_crs_cred] => 18
    [req_crs] => Array
        (
            [type] => table
            [data] => Array
                (
                    [row_0] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => CUL105
                                )

                            [col_1] => Array
                                (
                                    [data] => Principles and Skills for Professional Cooking
                                )

                            [col_2] => Array
                                (
                                    [data] =>  3
                                )

                        )

                    [row_1] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => CUL107
                                )

                            [col_1] => Array
                                (
                                    [data] => Principles and Techniques of Garde Manger
                                )

                            [col_2] => Array
                                (
                                    [data] =>  3
                                )

                        )

                    [row_2] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => CUL201
                                )

                            [col_1] => Array
                                (
                                    [data] => International Cuisine
                                )

                            [col_2] => Array
                                (
                                    [data] =>  3
                                )

                        )

                    [row_3] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => CUL203
                                )

                            [col_1] => Array
                                (
                                    [data] => American Regional Cuisine
                                )

                            [col_2] => Array
                                (
                                    [data] =>  3
                                )

                        )

                    [row_4] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] =>  
                                    [colspan] => 3
                                    [empty] => 1
                                )

                        )

                    [row_5] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => CUL211BB
                                )

                            [col_1] => Array
                                (
                                    [data] => Professional Cooking Practicum
                                )

                            [col_2] => Array
                                (
                                    [data] =>  3
                                )

                        )

                    [row_6] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => (CUL211BA,
                                )

                            [col_1] => Array
                                (
                                    [data] => corequisite of CUL211BB, will be waived by the Instructor or Program Director.)
                                    [colspan] => 2
                                )

                        )

                    [row_7] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] =>  
                                    [colspan] => 3
                                    [empty] => 1
                                )

                        )

                    [row_8] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => CUL225
                                )

                            [col_1] => Array
                                (
                                    [data] => Supervisory Functions in Food Service
                                )

                            [col_2] => Array
                                (
                                    [data] =>  3
                                )

                        )

                )

        )

    [rest_elect_cred] => 15-20
    [rest_elect] => Array
        (
            [type] => table
            [data] => Array
                (
                    [row_0] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => 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.
                                    [colspan] => 3
                                )

                        )

                    [row_1] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] =>  
                                    [colspan] => 3
                                    [empty] => 1
                                )

                        )

                    [row_2] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => CUL+++++ Any CUL Culinary Arts prefixed course(s) except courses used to satisfy Required Courses
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  1-20
                                )

                        )

                    [row_3] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => FRE+++++ Any FRE French courses
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  1-4
                                )

                        )

                    [row_4] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => HRM+++++ Any HRM Hotel Restaurant Management courses
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  1-20
                                )

                        )

                    [row_5] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => MGT+++++ Any MGT Management courses
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  1-6
                                )

                        )

                    [row_6] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => SPA+++++ Any SPA Spanish courses
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  1-4
                                )

                        )

                )

        )

    [free_elect_cred] => 
    [free_elect] => Array
        (
            [empty] => 1
        )

    [gen_ed_cred] => 22-27
    [gen_ed_core_cred] => 12-17
    [first_year_comp_cred] => 6
    [first_year_comp] => Array
        (
            [type] => table
            [data] => Array
                (
                    [row_0] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => ENG101
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                            [col_1] => Array
                                (
                                    [data] => First-Year Composition (3) OR
                                    [colspan] => 2
                                )

                        )

                    [row_1] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => ENG107
                                )

                            [col_1] => Array
                                (
                                    [data] => First-Year Composition for ESL (3) AND
                                    [colspan] => 2
                                )

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                    [row_2] => Array
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                            [col_0] => Array
                                (
                                    [data] => ENG102
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                            [col_1] => Array
                                (
                                    [data] => First-Year Composition (3) OR
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                                (
                                    [data] => ENG108
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                            [col_1] => Array
                                (
                                    [data] => First-Year Composition for ESL (3)
                                )

                            [col_2] => Array
                                (
                                    [data] =>  6
                                )

                        )

                )

        )

    [oral_com_cred] => 3
    [oral_com] => Array
        (
            [type] => table
            [data] => Array
                (
                    [row_0] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => Any approved general education course from the Oral Communication area.
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  3
                                )

                        )

                )

        )

    [crit_reading_cred] => 0-3
    [crit_reading] => Array
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            [type] => table
            [data] => Array
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                    [row_0] => Array
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                            [col_0] => Array
                                (
                                    [data] => CRE101
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                            [col_1] => Array
                                (
                                    [data] => College Critical Reading (3) or equivalent as indicated by assessment.
                                )

                            [col_2] => Array
                                (
                                    [data] =>  0-3
                                )

                        )

                )

        )

    [math_cred] => 3-5
    [math] => Array
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            [type] => table
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                    [row_0] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] =>  Any approved general education course from the Mathematics area.
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  3-5
                                )

                        )

                )

        )

    [gen_ed_dist_cred] => 10
    [hum_fine_arts_cred] => 3
    [hum_fine_arts] => Array
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            [type] => table
            [data] => Array
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                    [row_0] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => Any approved general education course from the Humanities and Fine Arts area.
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  3
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                )

        )

    [soc_beh_sci_cred] => 3
    [soc_beh_sci] => Array
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            [type] => table
            [data] => Array
                (
                    [row_0] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => Any approved general education course from the Social and Behavioral Sciences area.
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  3
                                )

                        )

                )

        )

    [nat_sci_cred] => 4
    [nat_sci] => Array
        (
            [type] => table
            [data] => Array
                (
                    [row_0] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => Any approved general education course from the Natural Sciences area.
                                    [colspan] => 2
                                )

                            [col_2] => Array
                                (
                                    [data] =>  4
                                )

                        )

                )

        )

    [title] => Culinary Arts Foundations
    [total_credits] => 60
    [url] => https://aztransmac2.asu.edu/cgi-bin/WebObjects/acres.woa/wa/freeForm3?id=66633
    [date_updated] => 08/11/2014
)
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.
Major Code: 3156
Award: AAS
First Term: 4146
Total Credits: 60
Last Updated: Aug 11th, 2014
Prerequisites:
None
Required Courses: 18
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
Restricted Electives: 15-20 Credits
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
Free Electives: None
General Education: 22-27 Credits
General Education Core: 12-17 Credits
First-Year Composition: 6 Credits
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
Critical Reading: 0-3 Credits
CRE101 College Critical Reading (3) or equivalent as indicated by assessment. 0-3
Oral Communication: 3 Credits
Any approved general education course from the Oral Communication area. 3
Mathematics: 3-5 Credits
Any approved general education course from the Mathematics area. 3-5
General Education Distributed: 10 Credits
Humanities and Fine Arts: 3 Credits
Any approved general education course from the Humanities and Fine Arts area. 3
Social and Behavioral Sciences: 3 Credits
Any approved general education course from the Social and Behavioral Sciences area. 3
Natural Sciences: 4 Credits
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)