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 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

Type

Associate Degree

Academic Plan

Culinary Arts (DEG)

Academic Plan Code

3564

Total Credits Required

60-66

Catalog Year

2021-2022

Effective term

Fall 2020

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 Maricopa County-based annual median 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

$27,957 Show expanded career information for Bakers

Chefs and Head Cooks

$50,124 Show expanded career information for Chefs and Head Cooks

Fast Food Cooks

$25,346 Show expanded career information for Fast Food Cooks

Food Preparation Workers

$26,578 Show expanded career information for Food Preparation Workers

Food Service Managers

$50,086 Show expanded career information for Food Service Managers

Institution and Cafeteria Cooks

$30,283 Show expanded career information for Institution and Cafeteria Cooks

Private Household Cooks

$33,152 Show expanded career information for Private Household Cooks

Restaurant Cooks

$29,142 Show expanded career information for Restaurant Cooks

Short Order Cooks

$26,889 Show expanded career information for Short Order Cooks

Supervisors of Food Preparation and Serving Workers

$34,410 Show expanded career information for Supervisors of Food Preparation and Serving Workers

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 Emsi using data, reports, and forecasts which are generated using government data sources and Emsi’s proprietary analytical processes. Emsi’s data covers multiple classes of workers including QCEW, non-QCEW, and those who are self-employed. Disclaimer

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 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 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 2 Term 2 Fall Semester (Term 2)
Course Number	Course Name	Requisites	Notes	Area	Credits
CUL120	Food Costing, Purchasing and Inventory Control				3
CUL230	Savory Foods II	Prerequisites: A grade of C or better in CUL130.			6
CUL270	Dining Room Operations II	Prerequisites: A grade of C or better in CUL170.			3
CUL260	Bakery II	Prerequisites: A grade of C or better in CUL160.			3
FON100	Introductory Nutrition				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	3
MA	Mathematics		Critical course Recommend MAT14+ or MAT15+ for students seeking university transfer.	MA	3–6
CUL223	Food Service Management				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
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	3
MA	Mathematics		Critical course Recommend MAT14+ or MAT15+ for students seeking university transfer.	MA	3–6
CUL120	Food Costing, Purchasing and Inventory Control		Only offered in fall at EMCC.		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
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

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

A sequence of suggested courses that should be taken during Term 4 Term 4 Fall Semester (Term 4)
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	3
SB	Social & Behavioral Sciences			SB	3
SQ or SG	Natural Sciences Quantitative or Natural Sciences General			SQ or SG	4
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
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
RE	Restricted Elective		Students must select up to 5 credits to complete the minimum of 60 required by the AAS.		0–5
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 L	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

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 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 2 Term 2 Term 2
Course Number	Course Name	Requisites	Notes	Area	Credits
CUL120	Food Costing, Purchasing and Inventory Control				3
CUL230	Savory Foods II	Prerequisites: A grade of C or better in CUL130.			6
CUL270	Dining Room Operations II	Prerequisites: A grade of C or better in CUL170.			3
CUL260	Bakery II	Prerequisites: A grade of C or better in CUL160.			3
FON100	Introductory Nutrition				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	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
CUL103	Breakfast and Cold Foods		Critical course		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	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
CUL103	Breakfast and Cold Foods		Critical course		3

A sequence of suggested courses that should be taken during Term 3 Term 3 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
MA	Mathematics		Critical course Recommend MAT14+ or MAT15+ for students seeking university transfer.	MA	3–6
CUL120	Food Costing, Purchasing and Inventory Control		Only offered in fall at EMCC.		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.	Gateway course Must be taken concurrently with CUL203. Offered only in Spring.		3

A sequence of suggested courses that should be taken during Term 4 Term 4 Term 4
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	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
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
MA	Mathematics		Critical course Recommend MAT14+ or MAT15+ for students.	MA	3–6
CUL120	Food Costing, Purchasing and Inventory Control		Only offered in fall at EMCC.		3

A sequence of suggested courses that should be taken during Term 5 Term 5 Term 5
Course Number	Course Name	Requisites	Notes	Area	Credits
HU	Humanities, Fine Arts & Design			HU	3
SB	Social & Behavioral Sciences			SB	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
SQ or SG	Natural Sciences Quantitative or Natural Sciences General			SQ or SG	4
CUL223	Food Service Management				3

A sequence of suggested courses that should be taken during Term 6 Term 6 Term 6
Course Number	Course Name	Requisites	Notes	Area	Credits
SQ or SG	Natural Sciences Quantitative or Natural Sciences General			SQ or SG	4
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
SQ or SG	Natural Sciences Quantitative or Natural Sciences General			SQ or SG	4
CUL223	Food Service Management				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

A sequence of suggested courses that should be taken during Term 7 Term 7
Course Number	Course Name	Requisites	Notes	Area	Credits
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 L	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 L	3

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

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

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 curriculum website for the Associate in Applied Science in Culinary Arts (https://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm3?id=142459).

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

Course Number	Course Name	Requisites	Notes	Area	Credits
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
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
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

Course Number	Course Name	Requisites	Notes	Area	Credits
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
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
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

Details

Bakers

$27,957 Show expanded career information for Bakers

Chefs and Head Cooks

$50,124 Show expanded career information for Chefs and Head Cooks

Fast Food Cooks

$25,346 Show expanded career information for Fast Food Cooks

Food Preparation Workers

$26,578 Show expanded career information for Food Preparation Workers

Food Service Managers

$50,086 Show expanded career information for Food Service Managers

Institution and Cafeteria Cooks

$30,283 Show expanded career information for Institution and Cafeteria Cooks

Private Household Cooks

$33,152 Show expanded career information for Private Household Cooks

Restaurant Cooks

$29,142 Show expanded career information for Restaurant Cooks

Short Order Cooks

$26,889 Show expanded career information for Short Order Cooks

Supervisors of Food Preparation and Serving Workers

$34,410 Show expanded career information for Supervisors of Food Preparation and Serving Workers

Pathway Map Options

Full-time Sequence

Term 1 Term 1 Spring Semester (Term 1)

Term 2 Term 2 Fall Semester (Term 2)

Term 3 Term 3 Spring Semester (Term 3)

Term 4 Term 4 Fall Semester (Term 4)

Part-time Sequence

Term 1 Term 1 Term 1

Term 2 Term 2 Term 2

Term 3 Term 3 Term 3

Term 4 Term 4 Term 4

Term 5 Term 5 Term 5

Term 6 Term 6 Term 6

Term 7 Term 7

Term 8 Term 8

Term 9 Term 9

Term 10 Term 10

Pathway Map Option Details