Culinary Arts - CCL

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).


Major Code: 
Certificate of Completion (CCL)
Total credits required: 
Award notes

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.

Program prerequisites
Course #Course TitleCredits
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 100-level English, reading and math classes on the ASSET test or completion of equivalent coursework.

At Scottsdale...

For additional information about this program, visit: 

College Tabs

Course Format

Classes are offered in a variety of formats: in-person, online, day, evening, and full-time.  

Program Length

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)

Program Curriculum

Credits: 26

Block 1

  • 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

Block 2

  • 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
Program Contacts

Mark Dow, Culinary Arts Program Director
Office: AP-254
Phone: (480) 423-6241

Gary Ward, Division Chair
Office: AP-247
Phone: (480) 423-6685

Division Secretary
Office: AP-251
Phone: (480) 423-6578

Need more info?

For permission to take upper-level class, email  and provide us with the following.

  • Full name
  • Student ID#
  • Course number and section of classes you would like to take
  • Brief explanation of your educational and industry background
Required courses
Course #Course TitleCredits
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 (3) OR
CUL201International Cuisine (3) AND
CUL213Buffet Catering (3)3-6
CUL127Classical Desserts (3) OR
CUL260Bakery II (3)3
CUL223Food Service Management (3) OR
CUL270Dining Room Operations II (3)3
FON100Introductory Nutrition3
  • 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.