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AAS - Culinary Fundamentals

The Associate in Applied Science (AAS) in Culinary Fundamentals is designed to equip students with basic skills in culinary arts. The program provides instruction in culinary concepts and terminology, kitchen safety and sanitation, equipment usage, basic nutritional guidelines, standard and metric measurements, food costing, and theory and practice in the production of culinary products. Courses emphasize fundamental cooking techniques and preparation methods for hot foods, breakfast items, salads, sandwiches, dressings, breads and pastries.
Major Code: 3073
Award: AAS
First Term: 4134
Total Credits: 60
Last Updated: Apr 21st, 2013
Required Courses: 16
CUL101 Culinary Fundamentals: Culinary Basics 4
CUL102 Culinary Fundamentals: Hot Foods 4
CUL103 Culinary Fundamentals: Breakfast and Garde Manger 4
CUL104 Culinary Fundamentals: Bakery and Pastry 4
Restricted Electives: 17-19 Credits
ACC+++++ Any ACC Accounting courses 1-3
CUL+++++ Any CUL prefixed course(s) except courses used to satisfy Required Courses 1-4
FRE+++++ Any FRE French courses 1-4
HRM+++++ Any HRM Hospitality and Tourism Management courses 1-4
IBS+++++ Any IBS International Business courses 1-3
ITA+++++ Any ITA Italian courses 1-4
MGT+++++ Any MGT Business Management courses 1-3
MKT+++++ Any MKT Marketing courses 1-3
SBS+++++ Any SBS Small Business Management courses 1-3
SPA+++++ Any SPA Spanish courses 1-4
Free Electives: None
General Education: 25-27 Credits
General Education Core: 15-17 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)
Critical Reading: 3 Credits
CRE101 Critical and Evaluative Reading I (3) OR
equivalent as indicated
Oral Communication: 3 Credits
Any approved general education course in the Oral Communication area
Mathematics: 3-5 Credits
Any approved general education course in the Mathematics area
General Education Distributed: 10 Credits
Humanities and Fine Arts: 3 Credits
Any approved general education course in the Humanities and Fine Arts area
Social and Behavioral Sciences: 3 Credits
Any approved general education course in the Social and Behavioral Sciences area
Natural Sciences: 4 Credits
Any approved general education course in the Natural Sciences area
Program Competencies:
  1. Identify culinary principles, nutrition practices, safety and sanitation techniques for basic kitchen and food service operation. (CUL101)
  2. Identify fruit and vegetable classifications and demonstrate preparation and usage of a variety of products. (CUL101)
  3. Demonstrate the appropriate use of kitchen smallwares, equipment, knives and bakery equipment. (CUL101, CUL104)
  4. Demonstrate the use of food costing techniques and recipe conversions using standard and metric measurements. (CUL101, CULl104)
  5. Illustrate knowledge of fabrication of meats, fish and poultry products. (CUL102)
  6. Describe and produce basic stocks, sauces and soups. (CUL102)
  7. Demonstrate methods of cooking by conduction, convection and radiation in the utilization of poultry, fish and meat products. (CUL102)
  8. Produce a variety of cheeses and pastas. (CUL103)
  9. Demonstrate and describe production of dressings for salads and sandwiches. (CUL103)
  10. Produce simple salads and sandwiches appropriate for the food service industry. (CUL103)
  11. Demonstrate practices of canapé and hors d’oeuvres production. (CUL103)
  12. Identify and prepare basic breads and rolls. (CUL104)
  13. Produce cakes, cookies, bakery sauces, icings and fillings. (CUL104)