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CCL - Culinary Fundamentals

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    [ac] => 
    [award] => CCL
    [cips_code] => 12.0503
    [col_mor] => 
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                    [row_0] => Identify culinary principles, nutrition practices, safety and sanitation techniques for basic kitchen and food service operation. (CUL101)
                    [row_1] => Identify fruit and vegetable classifications and demonstrate preparation and usage of a variety of products. (CUL101)
                    [row_2] => Demonstrate the appropriate use of kitchen smallwares, equipment, knives and bakery equipment. (CUL101, CUL104)
                    [row_3] => Demonstrate the use of food costing techniques and recipe conversions using standard and metric measurements. (CUL101, CULl104)
                    [row_4] => Illustrate knowledge of fabrication of meats, fish and poultry products. (CUL102)
                    [row_5] => Describe and produce basic stocks, sauces and soups. (CUL102)
                    [row_6] => Demonstrate methods of cooking by conduction, convection and radiation in the utilization of poultry, fish and meat products. (CUL102)
                    [row_7] => Produce a variety of cheeses and pastas. (CUL103)
                    [row_8] => Demonstrate and describe production of dressings for salads and sandwiches. (CUL103)
                    [row_9] => Produce simple salads and sandwiches appropriate for the food service industry. (CUL103)
                    [row_10] => Demonstrate practices of canapé and hors d’oeuvres production. (CUL103)
                    [row_11] => Identify and prepare basic breads and rolls. (CUL104)
                    [row_12] => Produce cakes, cookies, bakery sauces, icings and fillings. (CUL104)
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    [description] => The Certificate of Completion (CCL) 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.
    [final_term] => 9999
    [first_term] => 2006 Fall
    [first_term_semester] => Fall
    [first_term_year] => 2006
    [gba] => 6-27-06
    [gpa] => 2.0
    [ic] => Hospitality (58)
    [id] => 24222
    [init_col] => Scottsdale Community College
    [last_updated] => 01/19/2010
    [major] => 5532
    [occ_area] => Hospitality and Tourism / Food and Nutrition
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    [prog_avail] => 
    [prog_notes] => Students must earn a grade of "C" or better for all courses within the program.
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                                    [data] => Culinary Fundamentals: Culinary Basics
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                                    [data] => 	4
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                                    [data] => Culinary Fundamentals: Hot Foods
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                                    [data] => 	4
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                                    [data] => CUL103
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                                    [data] => Culinary Fundamentals: Breakfast and Garde Manger
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                                    [data] => 	4
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                                    [data] => CUL104
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                            [col_1] => Array
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                                    [data] => Culinary Fundamentals: Bakery and Pastry
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                                    [data] => 	4
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    [oral_com_cred] => 
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            [empty] => 1
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    [crit_reading_cred] => 
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            [empty] => 1
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    [title] => Culinary Fundamentals
    [total_credits] => 16
    [url] => https://aztransmac2.asu.edu/cgi-bin/WebObjects/acres.woa/wa/freeForm?id=24222
    [date_updated] => 04/21/2013
)
Description:
The Certificate of Completion (CCL) 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: 5532
Award: CCL
First Term: 4066
Total Credits: 16
Last Updated: Apr 21st, 2013
Prerequisites:
None
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: 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 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)