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).
Details
Field of Interest
Business, Entrepreneurialism, and Management
Degree Type
Certificate of Completion (CCL)
Academic Plan
Culinary Arts II (CER)
Total credits required
36-38
Effective Term
Spring 2023
Admissions criteria
Students must meet with an Academic/Career Advisor.
Placement into college-ready level English, Reading, and Math or completion of equivalent coursework.
*SCC Culinary Arts Program:
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.
Notes
Students must earn a grade of C or better in all courses within the program.
Students with transfer credits must meet with an advisor to initiate the review process.
Students must obtain a Maricopa County Food Handlers Card before the start of required courses, and must maintain the card throughout the program.
*SCC Culinary Arts Program:
SCC students must enroll concurrently in all courses in a block, regardless of previously completed coursework.
At SCC, a special fee of $875.00 is required each semester in addition to the regular tuition and registration fees.
What You'll Learn
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 certificate may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Maricopa County-based annual median wages* for this certificate. 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. You can click on any occupation to view the detail regarding education level, wages, and employment information.
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.
Typical Education Level
a high school diploma or less
Hourly Median Wage
$13.57
Annual Median Wage
$28,235
Number of People Employed
2,256
4-Year Employment Growth
Increase by 9.4%
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Typical Education Level
an Associate degree
Hourly Median Wage
$23.84
Annual Median Wage
$49,589
Number of People Employed
1,640
4-Year Employment Growth
Increase by 12.6%
Prepare and cook food in a fast food restaurant with a limited menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
Typical Education Level
a high school diploma or less
Hourly Median Wage
$12.17
Annual Median Wage
$25,333
Annual Job Openings
2,650
Number of People Employed
18,338
4-Year Employment Growth
Increase by 4.9%
Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
Typical Education Level
a high school diploma or less
Hourly Median Wage
$12.78
Annual Median Wage
$26,595
Annual Job Openings
1,684
Number of People Employed
9,582
4-Year Employment Growth
Increase by 11.8%
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
Typical Education Level
a high school diploma or less
Hourly Median Wage
$24.05
Annual Median Wage
$50,031
Number of People Employed
4,013
4-Year Employment Growth
Increase by 16.5%
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Typical Education Level
a high school diploma or less
Hourly Median Wage
$14.55
Annual Median Wage
$30,285
Number of People Employed
5,053
4-Year Employment Growth
Increase by 0.9%
Prepare meals in private homes. Includes personal chefs.
Typical Education Level
a high school diploma or less
Hourly Median Wage
$16.29
Annual Median Wage
$33,897
Number of People Employed
5
4-Year Employment Growth
Increase by 20.0%
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Typical Education Level
a high school diploma or less
Hourly Median Wage
$14.00
Annual Median Wage
$29,141
Annual Job Openings
3,957
Number of People Employed
19,953
4-Year Employment Growth
Increase by 32.2%
Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.
Typical Education Level
a high school diploma or less
Hourly Median Wage
$12.92
Annual Median Wage
$26,884
Number of People Employed
3,118
4-Year Employment Growth
Increase by 5.8%
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Typical Education Level
a high school diploma or less
Hourly Median Wage
$16.55
Annual Median Wage
$34,439
Annual Job Openings
2,205
Number of People Employed
13,560
4-Year Employment Growth
Increase by 19.6%
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: * Career and wage information provided by Emsi using data, reports, and forecasts which are generated using government data sources and Emsi’s proprietary analytical processes. Emsi’s data covers multiple classes of workers including QCEW, non-QCEW, and those who are self-employed. Disclaimer 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 FYE101 and FYE103. Course offerings will vary by college. See an academic, program, or faculty advisor for details.
Pathway Map Options
There are multiple options available for this pathway map. These options vary depending on the locations, partners, and available tracks of the award.
These pathway map options may share some common coursework. To explore what additional coursework may be required, select your desired option from the list below. Once selected, the list of courses and any associated details will be automatically updated in the course sequence below. The differences between individual pathway map options may only be a few courses.
Note: You will have to select one of the options below to view available course sequences.
Pathway Map Option Details
No pathway map option has been selected. Please select from the pathway map options listed above.
The list of courses below has been updated
To view course sequences, select one of the pathway map options above.
Full-time status is 12 credits to 18 credits per semester.
A sequence of suggested courses that should be taken during Term 2 Spring Semester (Term 2) Fall Semester (Term 2) | Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|
| CUL120 | Food Costing, Purchasing and Inventory Control | | | | 3 |
CUL230 or
(CUL201 and
CUL213) | Savory Foods II or (International Cuisine and Buffet Catering) | Prerequisites: A grade of C or better in CUL130. or Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. and Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | | | 6 |
CUL223 or
CUL270 | Food Service Management or Dining Room Operations II | No requisites or Prerequisites: A grade of C or better in CUL170. | | | 3 |
CUL127 or
CUL260 | Classical Desserts or Bakery II | Prerequisites: A grade of C or better in CUL113, or permission of Program Director. or Prerequisites: A grade of C or better in CUL160. | | | 3 |
| FON100 | Introductory Nutrition | | | | 3 |
| CUL113 | Commercial Baking Techniques | | Critical course Gateway course | | 3 |
| CUL127 | Classical Desserts | Prerequisites: A grade of C or better in CUL113, or permission of Program Director. | | | 3 |
| CUL203 | American Regional Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Only offered in Spring. Must be taken concurrently with CUL205. | | 3 |
| CUL205 | French Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Only offered in Spring. Must be taken concurrently with CUL203. | | 3 |
CUL115 or
ServSafe Certification | Food Service Sanitation, Safety And Stewarding or ServSafe Food Protection Manager Certification | | Critical course Only offered in fall. | | 0–2 |
| CUL120 | Food Costing, Purchasing and Inventory Control | | Only offered in fall. | | 3 |
| CUL201 | International Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Only offered in fall. Must be taken concurrently with CUL213. | | 3 |
| CUL213 | Buffet Catering | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Only offered in fall. Must be taken concurrently with CUL201 | | 3 |
| FON100 | Introductory Nutrition | | | | 3 |
To view course sequences, select one of the pathway map options above.
Part-time status is 11 credit hours or less.
There is no Part-time option for the Scottsdale Community College pathway map option.
A sequence of suggested courses that should be taken during Fall Semester (Term 3) Spring Semester (Term 3) | Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|
| CUL113 | Commercial Baking Techniques | | Critical course Gateway course | | 3 |
| CUL127 | Classical Desserts | Prerequisites: A grade of C or better in CUL113, or permission of Program Director. | | | 3 |
| CUL203 | American Regional Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Only offered in Spring. Must be taken concurrently with CUL205. | | 3 |
| CUL205 | French Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Only offered in Spring. Must be taken concurrently with CUL203. | | 3 |
A sequence of suggested courses that should be taken during Spring Semester (Term 4) Fall Semester (Term 4) | Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|
| CUL203 | American Regional Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Only offered in Spring. Must be taken concurrently with CUL205. | | 3 |
| CUL205 | French Cuisine | Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director. | Only offered in Spring. Must be taken concurrently with CUL203. | | 3 |
| CUL113 | Commercial Baking Techniques | | Critical course Gateway course | | 3 |
| CUL127 | Classical Desserts | Prerequisites: A grade of C or better in CUL113, or permission of Program Director. | | | 3 |
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.
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.
Previous Catalog Years
The pathway map presented above is for the current catalog year and is the intended pathway map for new students. All previous catalog years for this pathway map are available at the link below.
