Culinary Arts

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 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. The two program specializations available for the AAS have embedded Certificates of Completion (CCL) in either Culinary Arts I, Culinary Arts II, Sustainable Food Systems: Food Entrepreneur (EMCC only), or Culinary: Foundations and Culinary: Professional (SCC only) . Additionally, graduates may pursue university transfer.

Details

Field of Interest

Business, Entrepreneurialism and Management

Degree Type

Associate in Applied Science (AAS)

Academic Plan

Culinary Arts (DEG)

Academic Plan Code

3564

Total credits required

60-67

Catalog Year

2025-2026

Effective Term

Fall 2025

Admission criteria

Students must meet with an Academic/Career Advisor.
Placement into college-ready level English, Reading, and Math or completion of equivalent coursework.

*SCC Culinary Arts Program:
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.

Notes

Students must earn a grade of C or better in all courses within the program.

Students with transfer credits must meet with an advisor to initiate the review process.

Students must obtain a Maricopa County Food Handlers Card before the start of required courses, and must maintain the card throughout the program.

Courses for Specialization 1 are only available at EMCC.

Courses for Specialization 2 are only available at SCC.

*SCC Culinary Arts:
SCC students must enroll concurrently in all courses in a block, regardless of previously completed coursework.

What You'll Learn

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.
Demonstrate comprehensive procedures for front and back of house operations that address purchasing, inventory, cost controls, menu planning, nutritional guidelines, sustainability, and staffing.
Demonstrate professional, ethical, and sustainable behavior in the hospitality industry.
Apply 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.
Apply relevant knowledge, skills, and habits of mind to seek career opportunities in the field.

Career Statistics

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 wages* for this degree. 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. You can click on any occupation to view the detail regarding education level, wages, and employment information.

Bakers

$32,450

Career/Technical Education Teachers, Postsecondary

$56,550

Career/Technical Education Teachers, Secondary School

$57,010

Cooks, Institution and Cafeteria

$33,020

Cooks, Private Household

$43,260

Cooks, Restaurant

$33,120

Cooks, Short Order

$29,240

Family and Consumer Sciences Teachers, Postsecondary

$73,950

Food Preparation Workers

$30,400

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:

Cooks, All Other

* Career and wage information provided by Pipeline AZ using data, reports, and forecasts which are generated using government data sources. Sources

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 Degree Progress Report 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 FYE101 and FYE103. 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 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.

Culinary Arts
Scottsdale Community College
Estrella Mountain Community College (FALL)
Estrella Mountain Community College (SPRING)

Full-time
Part-time

Full-time Sequence

To view course sequences, select one of the pathway map options above.

A sequence of suggested courses that should be taken during Term 1Fall Semester (Term 1)Spring Semester (Term 1)
Course Number	Course Name	Requisites	Notes	Area	Credits
CUL109	Menu Design and Development				2
CUL220	Culinary Nutrition		Gateway course		2
CUL115 or ServSafe Certification	Food Service Sanitation or ServSafe Food Protection Manager Certification				0–2
CUL150	Garde Manger and Cold Foods				6
CUL175	Restaurant Operations Management				6
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 or 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 SB or L or SB	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
CUL107	Cold Food and Breakfast Production	Prerequisites: A grade of C or better in CUL105.			3
CUL120	Food Costing, Purchasing and Inventory Control				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 or FYC	3
CUL105	Principles of Professional Cooking				3
CUL107	Cold Food and Breakfast Production	Prerequisites: A grade of C or better in CUL105.			3
CUL170	Dining Room Operations I				3
CUL119 or CUL223	Bakery Operations or Food Service Management				3
FYE101 or FYE103	Introduction to College, Career and Personal Success or Exploration of College, Career and Personal Success				1–3

A sequence of suggested courses that should be taken during 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 CUL130.			6
CUL260	Baking and Pastry	Prerequisites: A grade of C or better in CUL160.			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 or FYC	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 or FYC	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

A sequence of suggested courses that should be taken during 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 or 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 SB or L or SB	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 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 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

A sequence of suggested courses that should be taken during 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 a grade of B or better in ALT100 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 or FYC	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	Classical Desserts	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 or SB or L or SB	3
CUL113	Commercial Baking Techniques				3
CUL127	Classical Desserts	Prerequisites: A grade of C or better in CUL113, or permission of Program Director.			3

A list of additional, alternative, or supplemental courses for this pathway map
Course Number	Course Name	Requisites	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.

A sequence of suggested courses that should be taken during 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 or 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 or 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

A sequence of suggested courses that should be taken during Spring Semester (Term 2)Term 2
Course Number	Course Name	Requisites	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 or FYC	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
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	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 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	3

A sequence of suggested courses that should be taken during Fall Semester (Term 3)Term 3
Course Number	Course Name	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

A sequence of suggested courses that should be taken during Spring Semester (Term 4)Term 4
Course Number	Course Name	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

A sequence of suggested courses that should be taken during Fall Semester (Term 5)Term 5
Course Number	Course Name	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

A sequence of suggested courses that should be taken during Spring Semester (Term 6)Term 6
Course Number	Course Name	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

A sequence of suggested courses that should be taken during 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 or SB or L or SB	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 or SB or L or SB	3
CUL113	Commercial Baking Techniques				3

A sequence of suggested courses that should be taken during Spring Semester (Term 8)Term 8
Course Number	Course Name	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

A sequence of suggested courses that should be taken during Fall Semester (Term 9)Term 9
Course Number	Course Name	Requisites	Area	Credits
HU	Humanities, Fine Arts & Design		HU	3
CUL127	Classical Desserts	Prerequisites: A grade of C or better in CUL113, or permission of Program Director.		3
HU	Humanities, Fine Arts & Design		HU	3
CUL127	Classical Desserts	Prerequisites: A grade of C or better in CUL113, or permission of Program Director.		3

A sequence of suggested courses that should be taken during Spring Semester (Term 10)Term 10
Course Number	Course Name	Notes	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

A list of additional, alternative, or supplemental courses for this pathway map
Course Number	Course Name	Requisites	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

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

Disclaimer

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 official curriculum documentation for additional details regarding the requirements of this award (https://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm13?id=16452555).

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.

Previous Catalog Years

The pathway map presented above is for the current catalog year and is the intended pathway map for new students. All previous catalog years for this pathway map are available at the link below.

Previous catalog years for Associate in Applied Science (AAS) in Culinary Arts

Culinary Arts

Details

Pathway Map Options

Full-time Sequence

Term 1Fall Semester (Term 1)Spring Semester (Term 1)

Term 2Spring Semester (Term 2)Fall Semester (Term 2)

Term 3Fall Semester (Term 3)Spring Semester (Term 3)

Term 4Spring Semester (Term 4)Fall Semester (Term 4)

Part-time Sequence

Fall Semester (Term 1)Term 1

Spring Semester (Term 2)Term 2

Fall Semester (Term 3)Term 3

Spring Semester (Term 4)Term 4

Fall Semester (Term 5)Term 5

Spring Semester (Term 6)Term 6

Fall Semester (Term 7)Term 7

Spring Semester (Term 8)Term 8

Fall Semester (Term 9)Term 9

Spring Semester (Term 10)Term 10