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CCL - Advanced Professional Culinary Arts

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    [ac] => 
    [award] => CCL
    [cips_code] => 12.0503
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                    [row_0] => Identify, describe and apply advanced fabrication, preparation and presentation methods for varied meat products. (CUL235)
                    [row_1] => Identify, describe and apply advanced fabrication, preparation and presentation methods for varied fish and seafood products. (CUL236)
                    [row_2] => Identify, describe and apply advanced fabrication, preparation and presentation methods for varied game and poultry products. (CUL237)
                    [row_3] => Identify and apply techniques for the preparation of simple and complex salad and sandwiches. (CUL255)
                    [row_4] => Demonstrate and identify key elements in the production of hors d'oeuvres, canapes, and appetizers. (CUL256)
                    [row_5] => Demonstrate and describe appropriate techniques for production of base products and sauces for a bakeshop. (CUL265)
                    [row_6] => Demonstrate and describe appropriate practices for hands-on production of high quality breads and rolls. (CUL266)
                    [row_7] => Describe and perform the preparation of complex pastries, pies and cakes. (CUL267)
                    [row_8] => Demonstrate techniques and procedures necessary to produce decorative and design items and show pieces using chocolates and sugars. (CUL268)
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    [description] => The Certificate of Completion (CCL) in Advanced Professional Culinary Arts program provides a comprehensive, hands-on course of study. It is designed to enhance and refine the skills of graduates from basic culinary arts certificate programs and to provide skills to advance the careers of current employees in the culinary industry. Instruction emphasizes specialized techniques in preparation and use of meats, seafoods, poultry and game, including production of stocks, sauces and butchering. Professional baking and pastry courses cover preparation of base products, sauces, breads and rolls, pastries, pies, cakes and decorative and design work with chocolate and sugar. Advanced garde manger instruction is provided in creating complex salads, sandwiches, appetizers and hors d'oeuvres.
    [final_term] => 9999
    [first_term] => 2013 Summer I
    [first_term_semester] => Summer I
    [first_term_year] => 2013
    [gba] => April 23, 2013
    [gpa] => 2.00
    [ic] => Hospitality (58)
    [id] => 60829
    [init_col] => Scottsdale Community College
    [last_updated] => 02/13/2013
    [major] => 5390
    [occ_area] => Hospitality and Tourism
    [prereq_cred] => 0-34
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                                    [data] => A score of 37 or higher on the math portion of the ASSET Placement Test AND
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                                    [data] => Two years of work experience in a professional kitchen position OR
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    [prog_avail] => 
    [prog_notes] => Students must earn a grade of "C" or better in all courses within the program.

    [req_crs_cred] => 18
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                                    [data] => Advanced Culinary Techniques I - Meats
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                                    [data] =>   2
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                                    [data] => Advanced Culinary Techniques II - Seafood
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                                    [data] =>   2
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                                    [data] => CUL237
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                                    [data] => Advanced Culinary Techniques III - Game and Poultry
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                                    [data] =>   2
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                                    [data] =>   2
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                                    [data] => CUL268
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                            [col_1] => Array
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                                    [data] => Professional Baking IV - Decorative and Design Work
                                )

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                                    [data] =>   2
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    [title] => Advanced Professional Culinary Arts
    [total_credits] => 18
    [url] => https://aztransmac2.asu.edu/cgi-bin/WebObjects/acres.woa/wa/freeForm?id=60829
    [date_updated] => 04/30/2013
)
Description:
The Certificate of Completion (CCL) in Advanced Professional Culinary Arts program provides a comprehensive, hands-on course of study. It is designed to enhance and refine the skills of graduates from basic culinary arts certificate programs and to provide skills to advance the careers of current employees in the culinary industry. Instruction emphasizes specialized techniques in preparation and use of meats, seafoods, poultry and game, including production of stocks, sauces and butchering. Professional baking and pastry courses cover preparation of base products, sauces, breads and rolls, pastries, pies, cakes and decorative and design work with chocolate and sugar. Advanced garde manger instruction is provided in creating complex salads, sandwiches, appetizers and hors d'oeuvres.
Major Code: 5390
Award: CCL
First Term: 4134
Total Credits: 18
Last Updated: Apr 30th, 2013
Prerequisites:
High School diploma or GED AND
A score of 37 or higher on the math portion of the ASSET Placement Test AND
Certificate of Completion in Culinary Arts (5363)(34)
OR
Two years of work experience in a professional kitchen position OR
Permission of Program Director 0-34
Required Courses: 18
CUL235 Advanced Culinary Techniques I - Meats 2
CUL236 Advanced Culinary Techniques II - Seafood 2
CUL237 Advanced Culinary Techniques III - Game and Poultry 2
CUL255 Advanced Garde Manger I - Salads and Sandwiches 2
CUL256 Advanced Garde Manger II - Appetizers and Hors d'Oeuvres 2
CUL265 Professional Baking I - Base Products and Sauces 2
CUL266 Professional Baking II - Breads and Rolls 2
CUL267 Professional Baking III - Pastries, Pies and Cakes 2
CUL268 Professional Baking IV - Decorative and Design Work 2
Restricted Electives: None
Free Electives: None
General Education: None
General Education Core: None
First-Year Composition: None
Critical Reading: None
Oral Communication: None
Mathematics: None
General Education Distributed: None
Humanities and Fine Arts: None
Social and Behavioral Sciences: None
Natural Sciences: None
Program Competencies:
  1. Identify, describe and apply advanced fabrication, preparation and presentation methods for varied meat products. (CUL235)
  2. Identify, describe and apply advanced fabrication, preparation and presentation methods for varied fish and seafood products. (CUL236)
  3. Identify, describe and apply advanced fabrication, preparation and presentation methods for varied game and poultry products. (CUL237)
  4. Identify and apply techniques for the preparation of simple and complex salad and sandwiches. (CUL255)
  5. Demonstrate and identify key elements in the production of hors d'oeuvres, canapes, and appetizers. (CUL256)
  6. Demonstrate and describe appropriate techniques for production of base products and sauces for a bakeshop. (CUL265)
  7. Demonstrate and describe appropriate practices for hands-on production of high quality breads and rolls. (CUL266)
  8. Describe and perform the preparation of complex pastries, pies and cakes. (CUL267)
  9. Demonstrate techniques and procedures necessary to produce decorative and design items and show pieces using chocolates and sugars. (CUL268)