Culinary Arts
Details
Field of Interest
Business, Entrepreneurialism and Management
Degree Type
Associate in Applied Science (AAS)
Academic Plan
Culinary Arts (DEG)
Academic Plan Code
3564
Effective Term
Spring 2026
Pathway Map Options
There are multiple options available for this pathway map. These options vary depending on the locations, partners, and available tracks of the award.
These pathway map options may share some common coursework. To explore what additional coursework may be required, select your desired option from the list below. Once selected, the list of courses and any associated details will be automatically updated in the course sequence below. The differences between individual pathway map options may only be a few courses.
Note: You will have to select one of the options below to view available course sequences.
The list of courses below has been updated
Full-time Sequence
To view course sequences, select one of the pathway map options above.
Full-time status is 12 credits to 18 credits per semester.
Term 1Fall Semester (Term 1)Spring Semester (Term 1)
Term 2Spring Semester (Term 2)Fall Semester (Term 2)
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| CUL120 | Food Costing, Purchasing and Inventory Control | 3 | |||
| HRM275 or HRM230 |
Restaurant Management or Beverage Management | 3 | |||
| CUL230 | Savory and Hot Foods | Prerequisites: A grade of C or better in CUL150. | 6 | ||
| CUL260 | Baking and Pastry | Prerequisites: A grade of C or better in CUL150. | 6 | ||
| ENG102 or ENG108 |
First-Year Composition or First-Year Composition for ESL | Prerequisites: Grade of C or better in ENG101. or Prerequisites: A grade of C or better in ENG107. | FYC, WCM or FYC, WCM | 3 | |
| MA | Mathematics | Critical course MAT112 or any approved general education course from the Mathematics area.
Recommend MAT14+ or MAT15+ for students seeking university transfer. |
MA | 3–6 | |
| CUL119 or CUL223 |
Bakery Operations or Food Service Management | 3 | |||
| Option | Course Option | Complete four (4) courses for a total of twelve (12) credits from the list below | 3 | ||
| Option | Course Option | Complete four (4) courses for a total of twelve (12) credits from the list below | 3 | ||
| ENG102 or ENG108 |
First-Year Composition or First-Year Composition for ESL | Prerequisites: Grade of C or better in ENG101. or Prerequisites: A grade of C or better in ENG107. | FYC, WCM or FYC, WCM | 3 | |
| MA | Mathematics | MAT112 or any approved general education course from the Mathematics area.
Recommend MAT14+ or MAT15+ for students seeking university transfer. |
MA | 3–6 | |
| CUL120 | Food Costing, Purchasing and Inventory Control | 3 | |||
| Option | Course Option | Complete four (4) courses for a total of twelve (12) credits from the list below | 3 | ||
| Option | Course Option | Complete four (4) courses for a total of twelve (12) credits from the list below | 3 | ||
| CUL115 or ServSafe Certification |
Food Service Sanitation, Safety And Stewarding or ServSafe Food Protection Manager Certification | 0–2 |
Term 3Fall Semester (Term 3)Spring Semester (Term 3)
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| FYE101 or FYE103 |
Introduction to College, Career and Personal Success or Exploration of College, Career and Personal Success | 1–3 | |||
| ENG101 or ENG107 |
First-Year Composition or First-Year Composition for ESL | Prerequisites: Writing placement or (C/ better in ESL097 or WAC101) or (B/better in ALT100) or (C in ALT100 & Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+) or (C/better in ESL202 & Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+). or Prerequisites: Writing test score or (C/better in ESL097 or WAC101),or (B/better in ALT100) or (C in ALT100 & Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+) or (C/better in ESL202 and Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+). | Critical course | FYC, WCM or WCM, FYC | 3 |
| COM100 or COM110 or COM225 or COM230 |
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, SCB or SB, SCB or L, OCM or SB, SCB | 3 | |
| SB | Social-Behavioral Sciences | SB | 3 | ||
| MA | Mathematics | Critical course MAT112 or any approved general education course from the Mathematics area. 3-6
Recommend MAT14+ or MAT15+ for students seeking university transfer. |
MA | 3–6 | |
| SQ or SG |
Natural Sciences Quantitative or Natural Sciences General | SQ or SG | 4 | ||
| CRE101 | College Critical Reading and Critical Thinking | Prerequisites: A grade of C or better in (ENG101 or ENG107) and (RDG095, or RDG100, or RDG100LL, or RDG111, or RDG112, or RDG113, or an appropriate district placement, or permission of Instructor). | OR Equivalent as indicated as assessment | L | 0–3 |
| Option | Course Option | Complete four (4) courses for a total of twelve (12) credits from the list below | 3 | ||
| Option | Course Option | Complete four (4) courses for a total of twelve (12) credits from the list below | 3 | ||
| SQ or SG |
Natural Sciences Quantitative or Natural Sciences General | SQ or SG | 4 | ||
| CRE101 | College Critical Reading and Critical Thinking | Prerequisites: A grade of C or better in (ENG101 or ENG107) and (RDG095, or RDG100, or RDG100LL, or RDG111, or RDG112, or RDG113, or an appropriate district placement, or permission of Instructor). | L | 0–3 | |
| Option | Course Option | Complete four (4) courses for a total of twelve (12) credits from the list below | 3 | ||
| Option | Course Option | Complete four (4) courses for a total of twelve (12) credits from the list below | 3 | ||
| CUL+++ or HRM+++ |
Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses or Any HRM Hotel Restaurant Management courses | Complete additional CUL or HRM course(s) not counted in the required area as needed to reach a minimum of 60 credits. Consult with an academic, faculty, or program advisor to select restricted elective(s) that best meet your academic and career goals. | 0–4 |
Term 4Spring Semester (Term 4)Fall Semester (Term 4)
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| CRE101 | College Critical Reading and Critical Thinking | Prerequisites: A grade of C or better in (ENG101 or ENG107) and (RDG095, or RDG100, or RDG100LL, or RDG111, or RDG112, or RDG113, or an appropriate district placement, or permission of Instructor). | OR Equivalent as indicated as assessment | L | 0–3 |
| ENG102 or ENG108 |
First-Year Composition or First-Year Composition for ESL | Prerequisites: Grade of C or better in ENG101. or Prerequisites: A grade of C or better in ENG107. | FYC, WCM or FYC, WCM | 3 | |
| HU | Humanities, Fine Arts & Design | HU | 3 | ||
| SQ or SG |
Natural Sciences Quantitative or Natural Sciences General | SQ or SG | 4 | ||
| CUL+++ or HRM+++ |
Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses or Any HRM Hotel Restaurant Management courses | Complete additional CUL or HRM course(s) not counted in the required area as needed to reach a minimum of 60 credits. Consult with an academic, faculty, or program advisor to select restricted elective(s) that best meet your academic and career goals. | 0–4 | ||
| SB | Social-Behavioral Sciences | SB | 3 | ||
| HU | Humanities, Fine Arts & Design | HU | 3 | ||
| CUL170 | Dining Room Operations I | 3 | |||
| CUL113 | Commercial Baking Techniques | Critical course Gateway course | 3 | ||
| CUL127 or CUL137 or CUL217 or CUL219 |
Classical Desserts or Specialty Breads and Breakfast Pastry or Specialty Cakes or Professional Pastry Techniques | Prerequisites: A grade of C or better in CUL113, or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director. | 3 | ||
| CUL+++ or HRM+++ |
Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses or Any HRM Hotel Restaurant Management courses | Complete additional CUL or HRM course(s) not counted in the required area as needed to reach a minimum of 60 credits. Consult with an academic, faculty, or program advisor to select restricted elective(s) that best meet your academic and career goals. | 0–4 | ||
| SB | Social-Behavioral Sciences | SB | 3 | ||
| HU | Humanities, Fine Arts & Design | HU | 3 | ||
| COM100 or COM110 or COM225 or COM230 |
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, SCB or SB, SCB or L, OCM or SB, SCB | 3 | |
| CUL113 | Commercial Baking Techniques | 3 | |||
| CUL127 or CUL137 or CUL217 or CUL219 |
Classical Desserts or Specialty Breads and Breakfast Pastry or Specialty Cakes or Professional Pastry Techniques | Prerequisites: A grade of C or better in CUL113, or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director. | 3 |
Course Options
Complete four (4) courses for a total of twelve (12) credits from the following list
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| CUL201 | International Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | 3 | ||
| CUL203 | American Regional Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | 3 | ||
| CUL205 | French Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | 3 | ||
| CUL207 | Pacific Rim Cuisine | Prerequisites: A grade of "C" or better in CUL105. | 3 | ||
| CUL209 | Italian Cuisine | Prerequisites: A grade of C or better in CUL105. | 3 | ||
| CUL213 | Buffet Catering | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | 3 | ||
| FON135 | Sustainable Cooking | 3 | |||
| FON165 | Sustainable Food Entrepreneurship | 3 | |||
| CUL201 | International Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | 3 | ||
| CUL203 | American Regional Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | 3 | ||
| CUL205 | French Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | 3 | ||
| CUL207 | Pacific Rim Cuisine | Prerequisites: A grade of "C" or better in CUL105. | 3 | ||
| CUL209 | Italian Cuisine | Prerequisites: A grade of C or better in CUL105. | 3 | ||
| CUL213 | Buffet Catering | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | 3 | ||
| FON135 | Sustainable Cooking | 3 | |||
| FON165 | Sustainable Food Entrepreneurship | 3 |
Part-time Sequence
To view course sequences, select one of the pathway map options above.
Part-time status is 11 credit hours or less.
Fall Semester (Term 1)Term 1
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| ENG101 or ENG107 |
First-Year Composition or First-Year Composition for ESL | Prerequisites: Writing placement or (C/ better in ESL097 or WAC101) or (B/better in ALT100) or (C in ALT100 & Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+) or (C/better in ESL202 & Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+). or Prerequisites: Writing test score or (C/better in ESL097 or WAC101),or (B/better in ALT100) or (C in ALT100 & Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+) or (C/better in ESL202 and Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+). | Critical course | FYC, WCM or WCM, FYC | 3 |
| CUL115 or ServSafe Certification |
Food Service Sanitation, Safety And Stewarding or ServSafe Food Protection Manager Certification | Critical course | 0–2 | ||
| CUL105 | Principles of Professional Cooking | Critical course Gateway course | 3 | ||
| FYE101 or FYE103 |
Introduction to College, Career and Personal Success or Exploration of College, Career and Personal Success | 1–3 | |||
| ENG101 or ENG107 |
First-Year Composition or First-Year Composition for ESL | Prerequisites: Writing placement or (C/ better in ESL097 or WAC101) or (B/better in ALT100) or (C in ALT100 & Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+) or (C/better in ESL202 & Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+). or Prerequisites: Writing test score or (C/better in ESL097 or WAC101),or (B/better in ALT100) or (C in ALT100 & Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+) or (C/better in ESL202 and Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+). | FYC, WCM or WCM, FYC | 3 | |
| CUL105 | Principles of Professional Cooking | 3 | |||
| FYE101 or FYE103 |
Introduction to College, Career and Personal Success or Exploration of College, Career and Personal Success | 1–3 |
Spring Semester (Term 2)Term 2
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| ENG102 or ENG108 |
First-Year Composition or First-Year Composition for ESL | Prerequisites: Grade of C or better in ENG101. or Prerequisites: A grade of C or better in ENG107. | FYC, WCM or FYC, WCM | 3 | |
| CRE101 | College Critical Reading and Critical Thinking | Prerequisites: A grade of C or better in (ENG101 or ENG107) and (RDG095, or RDG100, or RDG100LL, or RDG111, or RDG112, or RDG113, or an appropriate district placement, or permission of Instructor). | L | 0–3 | |
| CUL107 | Cold Food and Breakfast Production | Prerequisites: A grade of C or better in CUL105. | 3 | ||
| CUL107 | Cold Food and Breakfast Production | Prerequisites: A grade of C or better in CUL105. | 3 | ||
| ENG102 | First-Year Composition | Prerequisites: Grade of C or better in ENG101. | FYC, WCM | 3 | |
| CRE101 or ENG108 |
College Critical Reading and Critical Thinking or First-Year Composition for ESL | Prerequisites: A grade of C or better in (ENG101 or ENG107) and (RDG095, or RDG100, or RDG100LL, or RDG111, or RDG112, or RDG113, or an appropriate district placement, or permission of Instructor). or Prerequisites: A grade of C or better in ENG107. | L or FYC, WCM | 3 |
Fall Semester (Term 3)Term 3
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| MA | Mathematics | Critical course MAT112 or any approved general education course from the Mathematics area.
Recommend MAT14+ or MAT15+ for students seeking university transfer. |
MA | 3–6 | |
| CUL120 | Food Costing, Purchasing and Inventory Control | 3 | |||
| Option | Course Option | Complete four (4) courses for a total of twelve (12) credits from the list below | 3 | ||
| Option | Course Option | Complete four (4) courses for a total of twelve (12) credits from the list below | 3 |
Spring Semester (Term 4)Term 4
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| Option | Course Option | Complete four (4) courses for a total of twelve (12) credits from the list below | 3 | ||
| Option | Course Option | Complete four (4) courses for a total of twelve (12) credits from the list below | 3 | ||
| MA | Mathematics | Critical course MAT112 or any approved general education course from the Mathematics area.
Recommend MAT14+ or MAT15+ for students seeking university transfer. |
MA | 3–6 | |
| CUL120 | Food Costing, Purchasing and Inventory Control | 3 |
Fall Semester (Term 5)Term 5
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| Option | Course Option | Complete four (4) courses for a total of twelve (12) credits from the list below | 3 | ||
| Option | Course Option | Complete four (4) courses for a total of twelve (12) credits from the list below | 3 | ||
| CUL119 or CUL223 |
Bakery Operations or Food Service Management | 3 | |||
| SQ or SG |
Natural Sciences Quantitative or Natural Sciences General | SQ or SG | 4 |
Spring Semester (Term 6)Term 6
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| CUL119 or CUL223 |
Bakery Operations or Food Service Management | 3 | |||
| SQ or SG |
Natural Sciences Quantitative or Natural Sciences General | SQ or SG | 4 | ||
| Option | Course Option | Complete four (4) courses for a total of twelve (12) credits from the list below | 3 | ||
| Option | Course Option | Complete four (4) courses for a total of twelve (12) credits from the list below | 3 |
Fall Semester (Term 7)Term 7
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| COM100 or COM110 or COM225 or COM230 |
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, SCB or SB, SCB or L, OCM or SB, SCB | 3 | |
| CUL113 | Commercial Baking Techniques | Critical course Gateway course | 3 | ||
| COM100 or COM110 or COM225 or COM230 |
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, SCB or SB, SCB or L, OCM or SB, SCB | 3 | |
| CUL113 | Commercial Baking Techniques | 3 |
Spring Semester (Term 8)Term 8
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| SB | Social-Behavioral Sciences | SB | 3 | ||
| CUL170 | Dining Room Operations I | 3 | |||
| SB | Social-Behavioral Sciences | SB | 3 | ||
| CUL170 | Dining Room Operations I | 3 |
Fall Semester (Term 9)Term 9
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| HU | Humanities, Fine Arts & Design | HU | 3 | ||
| CUL127 or CUL137 or CUL217 or CUL219 |
Classical Desserts or Specialty Breads and Breakfast Pastry or Specialty Cakes or Professional Pastry Techniques | Prerequisites: A grade of C or better in CUL113, or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director. | 3 | ||
| HU | Humanities, Fine Arts & Design | HU | 3 | ||
| CUL127 or CUL137 or CUL217 or CUL219 |
Classical Desserts or Specialty Breads and Breakfast Pastry or Specialty Cakes or Professional Pastry Techniques | Prerequisites: A grade of C or better in CUL113, or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director. or Prerequisites: A grade of C or better in CUL113 or permission of Program Director. | 3 |
Spring Semester (Term 10)Term 10
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| CUL+++ or HRM+++ |
Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses or Any HRM Hotel Restaurant Management courses | Complete additional CUL or HRM course(s) not counted in the required area as needed to reach a minimum of 60 credits. Consult with an academic, faculty, or program advisor to select restricted elective(s) that best meet your academic and career goals. | 0–4 | ||
| CUL115 or ServSafe Certification |
Food Service Sanitation, Safety And Stewarding or ServSafe Food Protection Manager Certification | Critical course | 0–2 | ||
| CUL+++ or HRM+++ |
Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses or Any HRM Hotel Restaurant Management courses | Complete additional CUL or HRM course(s) not counted in the required area as needed to reach a minimum of 60 credits. Consult with an academic, faculty, or program advisor to select restricted elective(s) that best meet your academic and career goals. | 0–4 |
Course Options
Complete four (4) courses for a total of twelve (12) credits from the following list
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| CUL201 | International Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | 3 | ||
| CUL203 | American Regional Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | 3 | ||
| CUL205 | French Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | 3 | ||
| CUL207 | Pacific Rim Cuisine | Prerequisites: A grade of "C" or better in CUL105. | 3 | ||
| CUL209 | Italian Cuisine | Prerequisites: A grade of C or better in CUL105. | 3 | ||
| CUL213 | Buffet Catering | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | 3 | ||
| FON135 | Sustainable Cooking | 3 | |||
| FON165 | Sustainable Food Entrepreneurship | 3 | |||
| CUL201 | International Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | 3 | ||
| CUL203 | American Regional Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | 3 | ||
| CUL205 | French Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | 3 | ||
| CUL207 | Pacific Rim Cuisine | Prerequisites: A grade of "C" or better in CUL105. | 3 | ||
| CUL209 | Italian Cuisine | Prerequisites: A grade of C or better in CUL105. | 3 | ||
| CUL213 | Buffet Catering | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | 3 | ||
| FON135 | Sustainable Cooking | 3 | |||
| FON165 | Sustainable Food Entrepreneurship | 3 |
Courses Not Currently Offered
Scottsdale Community College does not currently offer these courses. These courses may be offered by other Maricopa Community Colleges as indicated below. Alternative courses, as outlined in the term-by-term course listing above, may also meet the same requirements for your degree or certificate.
| Course Number | Course Name | Offering Colleges |
|---|---|---|
| ENG107 | First-Year Composition for ESL | Chandler-Gilbert, Estrella Mountain, Mesa, Phoenix, Rio Salado, South Mountain |
| ENG108 | First-Year Composition for ESL | Chandler-Gilbert, Estrella Mountain, Mesa, Phoenix, Rio Salado, South Mountain |
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.