Culinary Arts - AAS

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.

Details

Major Code: 
3564
Award: 
Associate of Applied Science (AAS)
Total credits required: 
60-65
Award notes

Students must earn a grade of C or better in all courses within the program.
Students with transfer credits should contact the Culinary Studies Department.
Students must obtain a Maricopa County Food Handlers Card before the start of required courses, and must maintain the card throughout the program.

At SCC students must enroll concurrently in all courses in a block, regardless of previously completed coursework.

At SCC a special fee of $600.00 is required each semester in addition to the regular tuition fees.

Admission criteria

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.

At Scottsdale...

For additional information about this program, visit: 
Program Check Sheet: 

College Tabs

Course Format

Classes are offered in a variety of formats: in-person, online, day, evening, and full-time.  

Program Length

It takes a minimum of 2 years as a full-time student including summer school. This estimate does not include developmental education courses (courses under 100 level).

Cost

The estimated cost of the AAS program is $4461 (CCL) and an additional estimate of $3500 (40 credit hours) of general education clesses for Maricopa County residents. *(see below for details)

Textbooks

All Culinary Arts program classes use low or no-cost textbooks. General Education courses may have textbooks that cost more.

Program Contacts

Mark Dow, Culinary Arts Program Director
Office: AP-254
Phone: (480) 423-6241
mark.dow@scottsdalecc.edu

Gary Ward, Division Chair
Office: AP-247
Phone: (480) 423-6685
gary.ward@scottsdalecc.edu

Division Secretary
Office: AP-251
Phone: (480) 423-6578

Need more info?

For permission to take upper-level class, email mark.dow@scottsdalecc.edu  and provide us with the following.

  • Full name
  • Student ID#
  • Course number and section of classes you would like to take
  • Brief explanation of your educational and industry background
Required courses
Course #Course TitleCredits
Credits:33-38
CUL103Breakfast and Cold Foods3
CUL105Principles of Professional Cooking3
 
CUL115Food Service Sanitation, Safety and Stewarding (2) OR
ServSafe Food Protection Manager Certification0-2
 
CUL120Food Costing, Purchasing, and Inventory3
 
CUL130Savory Foods I (6) OR
CUL203American Regional Cuisine (3) AND
CUL205French Cuisine (3)6
 
CUL113Commercial Baking Techniques (3) OR
CUL160Bakery I (3)3
 
CUL170Dining Room Operations I3
 
CUL230Savory Foods II (3) OR
CUL201International Cuisine (3) AND
CUL213Buffet Catering (3)3-6
 
CUL127Classical Desserts (3) OR
CUL260Bakery II (3)3
 
CUL223Food Service Management (3) OR
CUL270Dining Room Operations II (3)3
 
FON100Introductory Nutrition3
Restricted Electives
Course #Course TitleCredits
Credits:0-5
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
General education requirements
General Education RequirementCredits: 22-27
 
General Education CoreCredits: 12-17
 
First-Year CompositionCredits: 6
ENG101First-Year Composition (3) OR
ENG107First-Year Composition for ESL (3) AND
ENG102First-Year Composition (3) OR
ENG108First-Year Composition for ESL (3)6
 
Oral CommunicationCredits: 3
Any approved general education course from the Oral Communication (COM) area.
 
Critical ReadingCredits: 0-3
CRE101College Critical Reading and Critical Thinking (3) OR
equivalent as indicated as assessment.0-3
 
MathematicsCredits: 3-5
Any approved general education course from the Mathematics [MA] area.
 
General Education DistributionCredits: 10
 
Humanities and Fine ArtsCredits: 3
Any approved general education course from the Humanities, Arts and Design [HU] area.
 
Social and Behavioral SciencesCredits: 3
Any approved general education course from the Social-Behavioral Science [SB] area.
 
Natural SciencesCredits: 4
Any approved general education course from the Natural Sciences (Quantitative) [SQ] area or the Natural Sciences (General) [SG] area.
Competencies
  • Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products. (CUL103, CUL105, CUL113, CUL127, CUL130, CUL160, CUL201, CUL203, CUL205, CUL213, CUL230, CUL260, (CRE), [HU], [MA], [SB], [SG], [SQ])
  • Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment. (CUL103, CUL105, CUL113, CUL115, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL230, CUL260, CUL270, (CRE), [SG], [SQ])
  • Practice comprehensive procedures for front and back of house operations that address purchasing, inventory, cost controls, menu planning, nutritional guidelines, and staffing. (CUL103, CUL105, CUL113, CUL115, CUL120, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL223, CUL230, CUL260, CUL270, FON100, (CRE), [MA], [SG], [SQ])
  • Practice professional and ethical behavior in the hospitality industry. (CUL103, CUL105, CUL113, CUL115, CUL120, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL223, CUL230, CUL260, CUL270, [SG], [SQ])
  • Demonstrate effective critical thinking and communication skills to facilitate teamwork, customer service, and time management. (CUL103, CUL105, CUL113, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL230, CUL260, CUL270, (COM), (CRE), [FYC], [HU], [SB], [SG], [SQ])
  • Compose multiple flavors, textures, and colors into food and beverage products that are marketable to the appropriate food sector and reflective of industry trends. (CUL103, CUL105, CUL113, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL230, CUL260, CUL270, FON100, (CRE), [MA], [SG], [SQ])

At Maricopa, we strive to provide you with accurate information about this degree or certificate. However, the information above represents current requirements for the academic year and may change as the result of the curricular process. This course list 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.