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CCL - Culinary Arts Foundations

Array
(
    [ac] => Formal application and acceptance into the program is required.
    [award] => CCL
    [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 Certificate of Completion (CCL) 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 Spring
    [first_term_semester] => Spring
    [first_term_year] => 2014
    [gba] => May 21, 2013
    [gpa] => 2.00
    [ic] => Hospitality (58)
    [id] => 60962
    [init_col] => Scottsdale Community College
    [last_updated] => 02/19/2013
    [major] => 5789
    [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.

    [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] => CUL211BB
                                )

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

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

                        )

                    [row_5] => 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_6] => Array
                        (
                            [col_0] => Array
                                (
                                    [data] => CUL225
                                )

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

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

                        )

                )

        )

    [rest_elect_cred] => 
    [rest_elect] => Array
        (
            [empty] => 1
        )

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

    [gen_ed_cred] => 
    [gen_ed_core_cred] => 
    [first_year_comp_cred] => 
    [first_year_comp] => Array
        (
            [empty] => 1
        )

    [oral_com_cred] => 
    [oral_com] => Array
        (
            [empty] => 1
        )

    [crit_reading_cred] => 
    [crit_reading] => Array
        (
            [empty] => 1
        )

    [math_cred] => 
    [math] => Array
        (
            [empty] => 1
        )

    [gen_ed_dist_cred] => 
    [hum_fine_arts_cred] => 
    [hum_fine_arts] => Array
        (
            [empty] => 1
        )

    [soc_beh_sci_cred] => 
    [soc_beh_sci] => Array
        (
            [empty] => 1
        )

    [nat_sci_cred] => 
    [nat_sci] => Array
        (
            [empty] => 1
        )

    [title] => Culinary Arts Foundations
    [total_credits] => 18
    [url] => https://aztransmac2.asu.edu/cgi-bin/WebObjects/acres.woa/wa/freeForm?id=60962
    [date_updated] => 12/16/2013
)
Description:
The Certificate of Completion (CCL) 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: 5789
Award: CCL
First Term: 4142
Total Credits: 18
Last Updated: Dec 16th, 2013
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: 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 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)