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
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.
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.
| Course # | Course Title | Credits |
|---|---|---|
| Credits: | 33-38 | |
| CUL103 | Breakfast and Cold Foods | 3 |
| CUL105 | Principles of Professional Cooking | 3 |
| CUL115 | Food Service Sanitation, Safety and Stewarding (2) OR | |
| ServSafe Food Protection Manager Certification | 0-2 | |
| CUL120 | Food Costing, Purchasing, and Inventory | 3 |
| CUL130 | Savory Foods I (6) OR | |
| CUL203 | American Regional Cuisine (3) AND | |
| CUL205 | French Cuisine (3) | 6 |
| CUL113 | Commercial Baking Techniques (3) OR | |
| CUL160 | Bakery I (3) | 3 |
| CUL170 | Dining Room Operations I | 3 |
| CUL230 | Savory Foods II (3) OR | |
| CUL201 | International Cuisine (3) AND | |
| CUL213 | Buffet Catering (3) | 3-6 |
| CUL127 | Classical Desserts (3) OR | |
| CUL260 | Bakery II (3) | 3 |
| CUL223 | Food Service Management (3) OR | |
| CUL270 | Dining Room Operations II (3) | 3 |
| FON100 | Introductory Nutrition | 3 |
| Course # | Course Title | Credits |
|---|---|---|
| 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 Requirement | Credits: 22-27 | |
| General Education Core | Credits: 12-17 | |
| First-Year Composition | Credits: 6 | |
| ENG101 | First-Year Composition (3) OR | |
| ENG107 | First-Year Composition for ESL (3) AND | |
| ENG102 | First-Year Composition (3) OR | |
| ENG108 | First-Year Composition for ESL (3) | 6 |
| Oral Communication | Credits: 3 | |
| Any approved general education course from the Oral Communication (COM) area. | ||
| Critical Reading | Credits: 0-3 | |
| CRE101 | College Critical Reading and Critical Thinking (3) OR | |
| equivalent as indicated as assessment. | 0-3 | |
| Mathematics | Credits: 3-5 | |
| Any approved general education course from the Mathematics [MA] area. | ||
| General Education Distribution | Credits: 10 | |
| Humanities and Fine Arts | Credits: 3 | |
| Any approved general education course from the Humanities, Arts and Design [HU] area. | ||
| Social and Behavioral Sciences | Credits: 3 | |
| Any approved general education course from the Social-Behavioral Science [SB] area. | ||
| Natural Sciences | Credits: 4 | |
| Any approved general education course from the Natural Sciences (Quantitative) [SQ] area or the Natural Sciences (General) [SG] area. | ||
- 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.