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).
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.
|Course #||Course Title||Credits|
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.
Classes are offered in a variety of formats: in-person, online, day, evening, and full-time.
It takes a minimum of 2 semesters as a full-time student including. This estimate does not include developmental education courses (courses under 100 level).
The estimated cost of the AAS program is $4461 for Maricopa County residents. *(see below for details)
- CUL101 Culinary Fundamentals: Culinary Basics 3 credits
- CUL103 Culinary Fundamentals: Breakfast and Garde Manger 3 credits
- CUL130 Savory Foods I 3 credits
- CUL160 Bakery and Pastry Production I 3 credits
- CUL170 Dining Room Operations I 3 credits
- CUL120 Food Costing, Purchasing, and Inventory Control 2 credits
- CUL230 Savory Foods II 3 credits
- CUL270 Dining Room Operations II 3 credits
- FON100 Introductory Nutrition 3 credits
|Course #||Course Title||Credits|
|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|
- 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)
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.