The Associate in Applied Science (AAS) in Culinary Arts degree is designed to train students for entry-level positions in diverse food service operations. The program focuses on the preparation of casual and upscale cuisine for full-service, buffet, banquet, a la carte, and bakery operations. Students are exposed to all areas of professional food service including culinary techniques, safety, and sanitation, food service management, professionalism and ethics, teamwork and communication. Students will apply their knowledge and skills in a practical dining environment. A Certificate of Completion (CCL) in Culinary Arts (5363) is fully embedded in this AAS. Additionally, graduates may pursue university transfer.
This pathway map will help you gain the expertise needed to:
- Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products.
- Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment.
- Practice comprehensive procedures for front and back of house operations that address purchasing, inventory, cost controls, menu planning, nutritional guidelines, and staffing.
- Practice professional and ethical behavior in the hospitality industry.
- Demonstrate effective critical thinking and communication skills to facilitate teamwork, customer service, and time management.
- Compose multiple flavors, textures, and colors into food and beverage products that are marketable to the appropriate food sector and reflective of industry trends.
Successful completion of this program may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Arizona-based annual median wages* for this program. Education requirements vary for the occupations listed below, so you may need further education or degrees in order to qualify for some of these jobs and earn the related salaries. Please visit with an academic advisor and/or program director for additional information.
Food Service Managers
Students applying to the Scottsdale Community College Culinary Program will need to submit a formal application prior to setting up a kitchen tour and interview.
Placement into 100-level English, reading and math classes on the ASSET test or completion of equivalent coursework.
The following is the suggested course sequence by term. Please keep in mind:
- The course sequence is laid out by suggested term and may be affected when students enter the program at different times of the year.
- Initial course placement is determined by current district placement measures and/or completion of 100-200 level course and/or program requirements.
- Degree and transfer seeking students may be required to successfully complete a MCCCD First Year Experience Course (FYE) within the first two semesters at a MCCCD College. Courses include CPD150, CPD150AC, CPD104, and AAA115/CPD115. Course offerings will vary by college. See an academic, program, or faculty advisor for details.
- Students should meet with an academic advisor about any concerns that may affect course enrollment.
- Consult with your faculty mentor or academic advisor to determine educational requirements, including possible university transfer options, for your chosen career field.
Full-time status is 12 credits to 18 credits per semester.
|CUL103||Culinary Fundamentals: Breakfast and Garde Manger||Critical course||3|
|CUL105||Principles and Skills for Professional Cooking||Critical course Gateway course||3|
|CUL130 or |
|Savory Foods I or (American Regional Cuisine and French Cuisine)||No requisites or Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. and Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.||3–6|
|CUL160 or |
|Bakery and Pastry Production I or Commercial Baking Techniques||Critical course Gateway course||3|
|CUL170||Dining Room Operations I||3|
|CUL115||Food Service Sanitation, Safety And Stewarding||Critical course Complete CUL115 or ServSave Food Protection Manager Certification||0–2|
|AAA115 or |
|Creating College Success or Strategies for College Success||0–3|
|CUL120||Food Costing, Purchasing and Inventory Control||2|
|CUL230 or |
|Savory Foods II or (International Cuisine and Buffet Catering)||Prerequisites: A grade of C or better in CUL130. or Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. and Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.||3–6|
|CUL270 or |
|Dining Room Operations II or Food Service Management||Prerequisites: A grade of C or better in CUL170. or No requisites||3|
|CUL260 or |
|Bakery and Pastry Production II or Commercial Baking: Classical Desserts||Prerequisites: A grade of C or better in CUL160. or Prerequisites: A grade of "C" or better in CUL113, or permission of Program Director.||2–3|
|ENG101 or |
|First-Year Composition or First-Year Composition for ESL||Prerequisites: Appropriate writing placement or a grade of C or better in ENG091 or ESL097. or Prerequisites: Appropriate writing placement, or a grade of C or better in ENG091 or ESL097.||FYC||3|
|HU||Humanities, Fine Arts, and Design||3|
|CRE101||College Critical Reading and Critical Thinking||Prerequisites: (A grade of C or better in ENG101 or ENG107) and (appropriate reading placement test score or a grade of C or better in RDG095 or RDG100 or RDG111 or RDG112 or RDG113 or permission of Instructor).||L||0–3|
|RE||Restricted Elective||Students must select up to 5 credits to complete the minimum of 60 required by the AAS.||0–5|
|ENG102 or |
|First-Year Composition or First-Year Composition for ESL||Prerequisites: Grade of C or better in ENG101. or Prerequisites: Grade of C or better in ENG107.||FYC||3|
|SQ/SG||Natural Sciences Course|
|COM100 or |
|Introduction to Human Communication or Interpersonal Communication or Public Speaking or Small Group Communication||No requisites or No requisites or Prerequisites: A grade of C or better in ENG101, or ENG107, or equivalent. or No requisites||SB or L or SB||3|
|CUL+++||Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses|
|FRE+++||Any FRE French Courses|
|HRM+++||Any HRM Hotel Restaurant Management courses|
|MGT+++||Any MGT Management courses|
|SPA+++||Any SPA Spanish courses|
|FON+++||Any FON course(s) except courses used to satisfy Required Courses|
Students must earn a grade of "C" or better for all courses required within the program.
Course Sequence total credits may differ from the program information located on the MCCCD curriculum website due to program and system design.
View MCCCD’s program website for the Associate in Applied Science in Culinary Arts (http://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm3?id=142455).
At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.