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CCL - Culinary Arts

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    [ac] => Formal application and admission to the program is required. A special fee of $525.00 is required each semester in addition to the regular tuition fees. Placement into 100-level English, reading and math classes on the ASSET test or completion of equivalent coursework.
    [award] => CCL
    [cips_code] => 12.05.03
    [col_mor] => 
    [colleges] => 
    [comps] => Array
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                    [row_0] => Identify, describe and apply the principles and techniques of food service safety and sanitation. (CUL115)
                    [row_1] => Describe and perform the functions of stewards in a contemporary kitchen. (CUL115)
                    [row_2] => Identify, describe and apply food service cost control techniques and procedures. (CUL120)
                    [row_3] => Identify, describe and practice the techniques and procedures used in the preparation of a variety of hot foods commonly produced in grill kitchens. (CUL130)
                    [row_4] => Trace the historical background of the culinary profession and identify the principles and terminology used in contemporary kitchen work and administration. (CUL140)
                    [row_5] => Identify fruits, grains, pasta, vegetables, herbs, spices, cheeses, chocolates, stocks and sauces and describe their utilization in food preparation and menu development. (CUL140)
                    [row_6] => Identify, describe and practice the food preparation, cooking, and presentation techniques and methods that are basic to Garde Manger work. (CUL150)
                    [row_7] => Identify, describe and apply the methods and procedures used in operating a hotel or restaurant kitchen including ordering, scheduling and producing pastries and baked goods. (CUL160)
                    [row_8] => Identify, describe and practice the basic elements of dining room service and operations. (CUL170)
                    [row_9] => Describe and apply the techniques of menu planning and kitchen design for a variety of food service operations. (CUL210)
                    [row_10] => Identify basic nutrition concepts and describe the nutritional concerns of restaurants and other food service operations. (CUL220)
                    [row_11] => Apply classical skills to hot food preparation and service necessary in a fine dining kitchen. (CUL230)
                    [row_12] => Define cooking and food service terminology and describe the techniques and methods used in advanced food preparation including fish, shellfish, game, beverages and international cuisines. (CUL240)
                    [row_13] => Describe kitchen management functions and practices including staff hiring, training and evaluation, record maintenance utilizing point of sale system resources, and cost accounting procedures. (CUL240)
                    [row_14] => Identify and describe laws and labor issues affecting a food service operation. (CUL240)
                    [row_15] => Demonstrate the advanced skills required in a Garde Manger department including food preparation and presentation, proper storage of foods, and the maintenance of sanitation and hygiene standards. (CUL250)
                    [row_16] => Demonstrate the techniques and procedures necessary for operating a bakery or pastry shop including ordering, scheduling, and producing French and American baked goods and pastries. (CUL260)
                    [row_17] => Practice the elements necessary to operate a formal dining room and plan and prepare a room for banquet and buffet service. (CUL270)
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    [description] => The Culinary Arts program is designed to train students who wish to become professional chefs. It offers the option of a Certificate of Completion (CCL) or an Associate in Applied Science (AAS) degree in Culinary Arts. The program requires 35 hours per week in direct class participation. Students must enroll concurrently in all courses in a block regardless of previously completed coursework. Students rotate through all areas of food preparation at lunch and also at dinner.  A casual lunch dining room is operated in the first semester and a formal dining room is operated in the evening by the second semester students, providing practical work experience to enhance the lab experience.
    [final_term] => 9999
    [first_term] => 2014 Spring
    [first_term_semester] => Spring
    [first_term_year] => 2014
    [gba] => 6-23-09
    [gpa] => 2.0
    [ic] => Hospitality (58)
    [id] => 69421
    [init_col] => Scottsdale Community College
    [last_updated] => 12/16/2013
    [major] => 5363
    [occ_area] => Hospitality and Tourism / Food and Nutrition
    [prereq_cred] => 
    [prereq] => Array
        (
            [empty] => 1
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    [prog_avail] => 
    [prog_notes] => Students must earn a grade of "C" or better in all courses within the program. Students must enroll concurrently in all courses in a block, regardless of previously completed coursework.

++ indicates any module/suffixed courses.
    [req_crs_cred] => 34
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                            [col_1] => Array
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                                    [data] => Food Service Sanitation, Safety and Stewarding
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                                (
                                    [data] => 	2
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                            [col_0] => Array
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                                    [data] => CUL120
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                            [col_1] => Array
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                                    [data] => Food Costing, Purchasing and Inventory Control
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                                (
                                    [data] => 	2
                                )

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                    [row_3] => Array
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                            [col_0] => Array
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                                    [data] => CUL130
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                            [col_1] => Array
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                                    [data] => Hot Foods I
                                )

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

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                    [row_4] => Array
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                            [col_0] => Array
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                                    [data] => CUL140
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                            [col_1] => Array
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                                    [data] => Culinary Principles and Kitchen Management I
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                            [col_2] => Array
                                (
                                    [data] => 	3
                                )

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                    [row_5] => Array
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                            [col_0] => Array
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                                    [data] => CUL150
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                            [col_1] => Array
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                                    [data] => Garde Manger I
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                            [col_2] => Array
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                                    [data] =>  	2
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                    [row_6] => Array
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                            [col_0] => Array
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                                    [data] => CUL160
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                            [col_1] => Array
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                                    [data] => Bakery and Pastry Production I
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                            [col_2] => Array
                                (
                                    [data] => 	3
                                )

                        )

                    [row_7] => Array
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                            [col_0] => Array
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                                    [data] => CUL170
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                            [col_1] => Array
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                                    [data] => Dining Room Operations I
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                                    [data] => 	2
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                                    [data] => CUL210
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                                    [data] => Menu Planning and Facilities Design
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                                    [data] => 	2
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                    [row_11] => Array
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                                    [data] => CUL220
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                                    [data] => Food Service Nutrition
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                                    [data] => 	2
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                                    [data] => CUL230
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                            [col_1] => Array
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                                    [data] => Hot Foods II
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                                (
                                    [data] => 	3
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                    [row_13] => Array
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                                    [data] => CUL240
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                                    [data] => Culinary Principles and Kitchen Management II
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                            [col_2] => Array
                                (
                                    [data] => 	3
                                )

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                    [row_14] => Array
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                            [col_0] => Array
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                                    [data] => CUL250
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                            [col_1] => Array
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                                    [data] => Garde Manger II
                                )

                            [col_2] => Array
                                (
                                    [data] => 	2
                                )

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                    [row_15] => Array
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                            [col_0] => Array
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                                    [data] => CUL260
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                            [col_1] => Array
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                                    [data] => Bakery and Pastry Production II
                                )

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                                (
                                    [data] => 	2
                                )

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                    [row_16] => Array
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                            [col_0] => Array
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                                    [data] => CUL270
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                            [col_1] => Array
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                                    [data] => Dining Room Operations II
                                )

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                                (
                                    [data] => 	3
                                )

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            [empty] => 1
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    [title] => Culinary Arts
    [total_credits] => 34
    [url] => https://aztransmac2.asu.edu/cgi-bin/WebObjects/acres.woa/wa/freeForm?id=69421
    [date_updated] => 04/18/2014
)
Description:
The Culinary Arts program is designed to train students who wish to become professional chefs. It offers the option of a Certificate of Completion (CCL) or an Associate in Applied Science (AAS) degree in Culinary Arts. The program requires 35 hours per week in direct class participation. Students must enroll concurrently in all courses in a block regardless of previously completed coursework. Students rotate through all areas of food preparation at lunch and also at dinner. A casual lunch dining room is operated in the first semester and a formal dining room is operated in the evening by the second semester students, providing practical work experience to enhance the lab experience.
Major Code: 5363
Award: CCL
First Term: 4142
Total Credits: 34
Last Updated: Apr 18th, 2014
Prerequisites:
None
Required Courses: 34
Block 1
CUL115 Food Service Sanitation, Safety and Stewarding 2
CUL120 Food Costing, Purchasing and Inventory Control 2
CUL130 Hot Foods I 3
CUL140 Culinary Principles and Kitchen Management I 3
CUL150 Garde Manger I 2
CUL160 Bakery and Pastry Production I 3
CUL170 Dining Room Operations I 2
 
Block 2
CUL210 Menu Planning and Facilities Design 2
CUL220 Food Service Nutrition 2
CUL230 Hot Foods II 3
CUL240 Culinary Principles and Kitchen Management II 3
CUL250 Garde Manger II 2
CUL260 Bakery and Pastry Production II 2
CUL270 Dining Room Operations II 3
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 the principles and techniques of food service safety and sanitation. (CUL115)
  2. Describe and perform the functions of stewards in a contemporary kitchen. (CUL115)
  3. Identify, describe and apply food service cost control techniques and procedures. (CUL120)
  4. Identify, describe and practice the techniques and procedures used in the preparation of a variety of hot foods commonly produced in grill kitchens. (CUL130)
  5. Trace the historical background of the culinary profession and identify the principles and terminology used in contemporary kitchen work and administration. (CUL140)
  6. Identify fruits, grains, pasta, vegetables, herbs, spices, cheeses, chocolates, stocks and sauces and describe their utilization in food preparation and menu development. (CUL140)
  7. Identify, describe and practice the food preparation, cooking, and presentation techniques and methods that are basic to Garde Manger work. (CUL150)
  8. Identify, describe and apply the methods and procedures used in operating a hotel or restaurant kitchen including ordering, scheduling and producing pastries and baked goods. (CUL160)
  9. Identify, describe and practice the basic elements of dining room service and operations. (CUL170)
  10. Describe and apply the techniques of menu planning and kitchen design for a variety of food service operations. (CUL210)
  11. Identify basic nutrition concepts and describe the nutritional concerns of restaurants and other food service operations. (CUL220)
  12. Apply classical skills to hot food preparation and service necessary in a fine dining kitchen. (CUL230)
  13. Define cooking and food service terminology and describe the techniques and methods used in advanced food preparation including fish, shellfish, game, beverages and international cuisines. (CUL240)
  14. Describe kitchen management functions and practices including staff hiring, training and evaluation, record maintenance utilizing point of sale system resources, and cost accounting procedures. (CUL240)
  15. Identify and describe laws and labor issues affecting a food service operation. (CUL240)
  16. Demonstrate the advanced skills required in a Garde Manger department including food preparation and presentation, proper storage of foods, and the maintenance of sanitation and hygiene standards. (CUL250)
  17. Demonstrate the techniques and procedures necessary for operating a bakery or pastry shop including ordering, scheduling, and producing French and American baked goods and pastries. (CUL260)
  18. Practice the elements necessary to operate a formal dining room and plan and prepare a room for banquet and buffet service. (CUL270)