Culinary Arts

The Certificate of Completion (CCL) in Culinary Arts 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. This CCL is fully embedded in the Associate in Applied Science (AAS) in Culinary Arts (3564).

Details

Academic Career

Students must earn a grade of C or better in all courses within the program.
Students with transfer credits should contact the Program Director of the Culinary Arts Department.

Students are required to obtain a Maricopa County Food Handlers Card before the start of culinary arts courses.

At Scottsdale Community College students must enroll concurrently in all courses in a block, regardless of previously completed coursework.

At Scottsdale Community College a lab fee of $600.00 is required each semester in addition to the regular tuition fees.

Degree/Certificate Type
Program prerequisites
Course #Course TitleCredits
None
Academic Plan

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.

Total Credits Required
36-38
What You’ll Learn
  • 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)
  • 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)
  • 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)
  • 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)
  • 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)
  • 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)
Career Opportunities
Required courses
Course #Course TitleCredits
Credits:36-38
CUL103Breakfast and Cold Foods3
CUL105Principles of Professional Cooking3
 
CUL115Food Service Sanitation, Safety and Stewarding (2) OR
ServSafe Food Protection Manager Certification0-2
 
CUL120Food Costing, Purchasing, and Inventory3
 
CUL130Savory Foods I (6) OR
CUL203American Regional Cuisine (3) AND
CUL205French Cuisine (3)6
 
CUL113Commercial Baking Techniques (3) OR
CUL160Bakery I (3)3
 
CUL170Dining Room Operations I3
 
CUL230Savory Foods II (6) OR
CUL201International Cuisine (3) AND
CUL213Buffet Catering (3)6
 
CUL127Classical Desserts (3) OR
CUL260Bakery II (3)3
 
CUL223Food Service Management (3) OR
CUL270Dining Room Operations II (3)3
 
FON100Introductory Nutrition3

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.