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. Certificates of Completion (CCL) in Culinary Arts I (5155) and Culinary Arts II (5363) are fully embedded in this AAS. Additionally, graduates may pursue university transfer.
Details
Important information you’ll need when applying for admission:
Field of Interest
Business, Entrepreneurialism, and Management
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.
This program replaces: AAS/3151 Culinary Studies
What You'll Learn
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.
Career Opportunities
Successful completion of this degree 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.
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.
Hourly Median Wage
$13.28
Annual Median Wage
$27,620
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Hourly Median Wage
$24.09
Annual Median Wage
$50,100
All cooks not listed separately.
Hourly Median Wage
$11.82
Annual Median Wage
$24,590
Prepare and cook food in a fast food restaurant with a limited menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
Hourly Median Wage
$11.58
Annual Median Wage
$24,080
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Hourly Median Wage
$13.39
Annual Median Wage
$27,860
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Hourly Median Wage
$13.35
Annual Median Wage
$27,760
Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.
Hourly Median Wage
$12.45
Annual Median Wage
$25,900
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Hourly Median Wage
$15.79
Annual Median Wage
$32,830
Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
Hourly Median Wage
$12.06
Annual Median Wage
$25,080
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
Hourly Median Wage
$26.69
Annual Median Wage
$55,500
There are additional career opportunities associated with this degree that do not have occupational data available for Arizona at this time. These occupations are listed below: * Wage information sourced from the Bureau of Labor Statistics, Occupational Employment Statistics Program. Updated May 2019.
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 college-ready ?level English, Reading, and Math or completion of equivalent coursework.
Course Sequence by Term
The following is the suggested course sequence by term. Please keep in mind:
- Students should meet with an academic advisor to develop an individual education plan that meets their academic and career goals. Use the Pathway Planner tool in your Student Center to manage your plan.
- 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 AAA/CPD150, AAA/CPD150AC, CPD104, and AAA115/CPD115. Course offerings will vary by college. See an academic, program, or faculty advisor for details.
- Consult with your faculty mentor or academic advisor to determine educational requirements, including possible university transfer options, for your chosen career field.
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 program.
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.
Additional courses that are specific to your selected option will be highlighted with a blue border.
Note: You will have to select one of the options below to view available course sequences.
To view course sequences, select one of the pathway map options above.
Full-time status is 12 credits to 18 credits per semester.
A sequence of suggested courses that should be taken during Term 1 Term 1 Spring Semester (Term 1) Course
Number | Course Name | Requisites | Notes | Area | Credits |
| CUL103 | Breakfast and Cold Foods | | Critical course | | 3 |
| CUL105 | Principles of Professional Cooking | | Critical course Gateway course | | 3 |
| CUL130 | Savory Foods I | | | | 6 |
| CUL160 | Bakery I | | Critical course Gateway course | | 3 |
| CUL170 | Dining Room Operations I | | | | 3 |
CUL115 or
ServSafe Certification | Food Service Sanitation, Safety And Stewarding or ServSafe Food Protection Manager Certification | | Critical course | | 0–2 |
AAA/CPD115 or
AAA/CPD150 or
AAA/CPD150AC or
CPD104 | Creating College Success or Strategies for College Success or Educational and Career Planning or Career and Personal Development | | | | 0–3 |
ENG101 or
ENG107 | First-Year Composition or First-Year Composition for ESL | Prerequisites: Appropriate writing placement test score, or a grade of C or better in ENG091 or ESL097 or WAC101, or a grade of B or better in ALT100, or (a grade of C in ALT100 AND Corequisites: ENG101LL or ENG107LL OR WAC101 OR ENG100A+). or Prerequisites: Appropriate writing placement test score, or a grade of C or better in ENG091 or ESL097 or WAC101, or a grade of B or better in ALT100, or (a grade of C in ALT100 AND Corequisites: ENG101LL or ENG107LL OR WAC101 OR ENG100A+). | Critical course | 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 or L | 3 |
CUL115 or
ServSafe Certification | Food Service Sanitation, Safety And Stewarding or ServSafe Food Protection Manager Certification | | Critical course Only offered in Fall at EMCC. | | 0–2 |
| CUL105 | Principles of Professional Cooking | | Critical course Gateway course | | 3 |
| CUL103 | Breakfast and Cold Foods | | Critical course | | 3 |
| CUL120 | Food Costing, Purchasing and Inventory Control | | Only offered in Fall at EMCC. | | 3 |
AAA/CPD115 or
AAA/CPD150 or
AAA/CPD150AC or
CPD104 | Creating College Success or Strategies for College Success or Educational and Career Planning or Career and Personal Development | | | | 0–3 |
ENG101 or
ENG107 | First-Year Composition or First-Year Composition for ESL | Prerequisites: Appropriate writing placement test score, or a grade of C or better in ENG091 or ESL097 or WAC101, or a grade of B or better in ALT100, or (a grade of C in ALT100 AND Corequisites: ENG101LL or ENG107LL OR WAC101 OR ENG100A+). or Prerequisites: Appropriate writing placement test score, or a grade of C or better in ENG091 or ESL097 or WAC101, or a grade of B or better in ALT100, or (a grade of C in ALT100 AND Corequisites: ENG101LL or ENG107LL OR WAC101 OR ENG100A+). | Critical course | FYC | 3 |
| CUL105 | Principles of Professional Cooking | | Critical course Gateway course | | 3 |
| CUL103 | Breakfast and Cold Foods | | Critical course | | 3 |
| CUL223 | Food Service Management | | | | 3 |
| CUL170 | Dining Room Operations I | | | | 3 |
AAA/CPD115 or
AAA/CPD150 or
AAA/CPD150AC or
CPD104 | Creating College Success or Strategies for College Success or Educational and Career Planning or Career and Personal Development | | | | 0–3 |
A sequence of suggested courses that should be taken during Term 3 Term 3 Spring Semester (Term 3) Course
Number | Course Name | Requisites | Notes | Area | Credits |
ENG101 or
ENG107 | First-Year Composition or First-Year Composition for ESL | Prerequisites: Appropriate writing placement test score, or a grade of C or better in ENG091 or ESL097 or WAC101, or a grade of B or better in ALT100, or (a grade of C in ALT100 AND Corequisites: ENG101LL or ENG107LL OR WAC101 OR ENG100A+). or Prerequisites: Appropriate writing placement test score, or a grade of C or better in ENG091 or ESL097 or WAC101, or a grade of B or better in ALT100, or (a grade of C in ALT100 AND Corequisites: ENG101LL or ENG107LL OR WAC101 OR ENG100A+). | Critical course | FYC | 3 |
| MA | Mathematics | | Critical course Recommend MAT14+ or MAT15+ for students seeking university transfer. | MA | 3–6 |
| HU | Humanities, Fine Arts & Design | | | HU | 3 |
| CRE101 | College Critical Reading and Critical Thinking | Prerequisites: A grade of C or better in (ENG101 or ENG107) and (RDG095 or RDG100 or RDG111 or RDG112 or RDG113 or an appropriate district placement 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 |
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 RDG111 or RDG112 or RDG113 or an appropriate district placement or permission of Instructor). | | L | 0–3 |
| CUL201 | International Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Must be taken concurrently with CUL213. Only offered in Fall. | | 3 |
| CUL213 | Buffet Catering | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Must be taken concurrently with CUL201. Only offered in Fall. | | 3 |
| FON100 | Introductory Nutrition | | | | 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 RDG111 or RDG112 or RDG113 or an appropriate district placement or permission of Instructor). | | L | 0–3 |
| CUL203 | American Regional Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Must be taken concurrently with CUL205. Offered only in Spring. | | 3 |
| CUL205 | French Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Must be taken concurrently with CUL203. Offered only in Spring. | | 3 |
| FON100 | Introductory Nutrition | | | | 3 |
| RE | Restricted Elective | | Students must select up to 5 credits to complete the minimum of 60 required by the AAS. | | 0–5 |
Restricted Electives
To view course sequences, select one of the pathway map options above.
Part-time status is 11 credit hours or less.
A sequence of suggested courses that should be taken during Term 1 Term 1 Term 1 Course
Number | Course Name | Requisites | Notes | Area | Credits |
| CUL105 | Principles of Professional Cooking | | Critical course Gateway course | | 3 |
| CUL103 | Breakfast and Cold Foods | | Critical course | | 3 |
| CUL130 | Savory Foods I | | | | 6 |
| CUL160 | Bakery I | | Critical course Gateway course | | 3 |
| CUL170 | Dining Room Operations I | | | | 3 |
CUL115 or
ServSafe Certification | Food Service Sanitation, Safety And Stewarding or ServSafe Food Protection Manager Certification | | Critical course | | 0–2 |
AAA/CPD115 or
AAA/CPD150 or
AAA/CPD150AC or
CPD104 | Creating College Success or Strategies for College Success or Educational and Career Planning or Career and Personal Development | | | | 0–3 |
ENG101 or
ENG107 | First-Year Composition or First-Year Composition for ESL | Prerequisites: Appropriate writing placement test score, or a grade of C or better in ENG091 or ESL097 or WAC101, or a grade of B or better in ALT100, or (a grade of C in ALT100 AND Corequisites: ENG101LL or ENG107LL OR WAC101 OR ENG100A+). or Prerequisites: Appropriate writing placement test score, or a grade of C or better in ENG091 or ESL097 or WAC101, or a grade of B or better in ALT100, or (a grade of C in ALT100 AND Corequisites: ENG101LL or ENG107LL OR WAC101 OR ENG100A+). | Critical course | FYC | 3 |
CUL115 or
ServSafe Certification | Food Service Sanitation, Safety And Stewarding or ServSafe Food Protection Manager Certification | | Critical course Only offered in fall at EMCC. | | 0–2 |
| CUL105 | Principles of Professional Cooking | | Critical course Gateway course | | 3 |
AAA/CPD115 or
AAA/CPD150 or
AAA/CPD150AC or
CPD104 | Creating College Success or Strategies for College Success or Educational and Career Planning or Career and Personal Development | | | | 0–3 |
ENG101 or
ENG107 | First-Year Composition or First-Year Composition for ESL | Prerequisites: Appropriate writing placement test score, or a grade of C or better in ENG091 or ESL097 or WAC101, or a grade of B or better in ALT100, or (a grade of C in ALT100 AND Corequisites: ENG101LL or ENG107LL OR WAC101 OR ENG100A+). or Prerequisites: Appropriate writing placement test score, or a grade of C or better in ENG091 or ESL097 or WAC101, or a grade of B or better in ALT100, or (a grade of C in ALT100 AND Corequisites: ENG101LL or ENG107LL OR WAC101 OR ENG100A+). | Critical course | FYC | 3 |
CUL115 or
ServSafe Certification | Food Service Sanitation, Safety And Stewarding or ServSafe Food Protection Manager Certification | | Critical course Only offered in fall at EMCC. | | 0–2 |
| CUL105 | Principles of Professional Cooking | | Critical course Gateway course | | 3 |
AAA/CPD115 or
AAA/CPD150 or
AAA/CPD150AC or
CPD104 | Creating College Success or Strategies for College Success or Educational and Career Planning or Career and Personal Development | | | | 0–3 |
A sequence of suggested courses that should be taken during Term 10 Term 10 Course
Number | Course Name | Requisites | Notes | Area | Credits |
| RE | Restricted Elective | | Students must select up to 5 credits to complete the minimum of 60 required by the AAS. | | 0–5 |
| FON100 | Introductory Nutrition | | | | 3 |
| RE | Restricted Elective | | Students must select up to 5 credits to complete the minimum of 60 required by the AAS. | | 0–5 |
| FON100 | Introductory Nutrition | | | | 3 |
Restricted Electives
Pathway Map Option Details
No pathway map option has been selected. Please select from the pathway map options listed above.
Course Area Key
Gateway Course = Generally the first major-specific course in a pathway.
Critical Course = A course that is highly predictive of future success in a pathway.
- FYC = First Year Composition
- HU = Humanities, Fine Arts, and Design
- L = Literacy & Critical Inquiry
- MA = Mathematics
- SB = Social-Behavioral Sciences
- SG = Natural Sciences General
- SQ = Natural Sciences Quantitative
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.
Other Versions
The pathway map presented above is for the current catalog year and is the intended pathway map for new students. Other versions of this pathway map from different catalog years are available below:
| Catalog Year | Effective Dates |
|---|
| 2020-2021 | 5/26/2020 – 5/24/2021 |