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  FALL 2020 SEMESTER & CORONAVIRUS (COVID-19) UPDATE:   The SCC campus is open for in-person classes only (no on-campus services are available at this time). All other classes and student support services are available online. Students are encouraged to contact their instructors for additional information.

Culinary Arts I

The Certificate of Completion (CCL) in Culinary Arts I is designed to equip students with the basic skills needed for entry-level positions in diverse food service operations. The program introduces the student to the preparation of foods for full-service, buffet, banquet, a la carte, and bakery operations. Students are exposed to many areas of professional food service including culinary techniques, safety and sanitation, purchasing and cost controls, professionalism and ethics, teamwork and communication. Students will apply their knowledge and skills in a practical learning environment. The Culinary Arts I CCL is fully embedded in the Culinary Arts II CCL and the Associate in Applied Science degree in Culinary Arts.

Details

Details iconImportant information you’ll need when applying for admission:
Field of Interest
Business, Entrepreneurialism, and Management
Type
Certificate
Academic Plan
Culinary Arts I (CER)
Academic Plan Code
5155
Total Credits Required
16-20
Catalog Year
2020-2021
What You'll Learn

This pathway map will help you gain the expertise needed to:

  1. Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products.
  2. Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment.
  3. Practice comprehensive procedures for back of house operations that address purchasing, inventory, cost controls, and nutritional guidelines.
  4. Practice professional and ethical behavior in the hospitality industry.
  5. Demonstrate effective communication skills to facilitate teamwork, customer service, and time management.
  6. Compose multiple flavors, textures, and colors into food products that are marketable to the appropriate food sector and reflective of industry trends.
Career Opportunities

Successful completion of this certificate may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Arizona-based annual median wages* for this program. 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.

First-Line Supervisors of Food Preparation and Serving Workers

$32,830

There are additional career opportunities associated with this certificate that do not have occupational data available for Arizona at this time. These occupations are listed below:
  • Cooks, Private Household
* Wage information sourced from the Bureau of Labor Statistics, Occupational Employment Statistics Program. Updated May 2019.
Admission Criteria

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

Students who wish to enter the Estrella Mountain Community College Culinary Program must meet with Academic/Career Advisor.

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.

Full-time Sequence

Full-time status is 12 credits to 18 credits per semester.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course
Number
Course Name Requisites Notes Credits
CUL105 Principles of Professional Cooking Critical course Gateway course 3
CUL103 Breakfast and Cold Foods Critical course Gateway course 3
CUL113 or
CUL160
Commercial Baking Techniques or Bakery I 3
CUL120 Food Costing, Purchasing and Inventory Control Offered only in fall at EMCC. 3
CUL115 or
ServSafe Certification
Food Service Sanitation, Safety And Stewarding or ServSafe Food Protection Manager Certification Offered only in fall at EMCC. 0–2
RE Restricted Elective Students must select from 4-6 credits of Restricted Electives 4–6

Restricted Electives

Part-time Sequence

Part-time status is 11 credit hours or less.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course
Number
Course Name Requisites Notes Credits
CUL105 Principles of Professional Cooking Critical course Gateway course 3
CUL103 Breakfast and Cold Foods Critical course Gateway course 3
CUL115 or
ServSafe Certification
Food Service Sanitation, Safety And Stewarding or ServSafe Food Protection Manager Certification Offered only in fall at EMCC. 0–2

Term 2

A sequence of suggested courses that should be taken during Term 2
Course
Number
Course Name Requisites Notes Credits
CUL113 or
CUL160
Commercial Baking Techniques or Bakery I 3
CUL120 Food Costing, Purchasing and Inventory Control Offered only in fall at EMCC. 3
RE Restricted Elective Students must select from 4-6 credits of Restricted Electives 4–6

Restricted Electives

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.

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 Certificate of Completion in Culinary Arts I (http://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm?id=145378).


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.