The Certificate of Completion (CCL) in Culinary Arts II 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).
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.
Successful completion of this program 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.
Chefs and Head Cooks
Cooks, All Other
Cooks, Fast Food
Cooks, Institution and Cafeteria
Cooks, Short Order
First-Line Supervisors of Food Preparation and Serving Workers
Food Preparation Workers
Food Service Managers
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.
The following is the suggested course sequence by term. Please keep in mind:
- 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.
- Students should meet with an academic advisor about any concerns that may affect course enrollment.
Term 1 Fall Semester (Term 1) Spring Semester (Term 1)
Term 2 Spring Semester (Term 2) Fall Semester (Term 2)
Fall Semester (Term 3) Spring Semester (Term 3)
Spring Semester (Term 4)
There is no Part-time option for the Scottsdale Community College pathway map option.
Fall Semester (Term 1) Spring Semester (Term 1)
Spring Semester (Term 2) Fall Semester (Term 2)
Fall Semester (Term 3) Spring Semester (Term 3)
Spring Semester (Term 4) Fall Semester (Term 4)
Fall Semester (Term 5) Spring Semester (Term 5)
Spring Semester (Term 6) Fall Semester (Term 6)
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 program website for the Certificate of Completion in Culinary Arts II (http://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm?id=142461).
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.
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|