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Culinary: Foundations
The Certificate of Completion (CCL) in Culinary: Foundations is designed to prepare students for entry-level positions in the food service industry. It includes industry-standard competencies and aligns with the American Culinary Federations’ (ACF) accreditation requirements. Students are exposed to many areas of professional food service including but not limited to culinary techniques, safety and sanitation, restaurant operations and menu design, professionalism and ethics, teamwork and communication. Students will apply their knowledge and skills in a practical learning environment. The Culinary: Foundations CCL is fully embedded in the Culinary: Professional CCL and the Associate in Applied Science (AAS) degree in Culinary Arts.
Details
Field of Interest
Business, Entrepreneurialism and Management
Degree Type
Certificate of Completion (CCL)
Academic Plan
Culinary: Foundations (CER)
Academic Plan Code
5296
Total credits required
19-21
Catalog Year
2024-2025
Effective Term
Summer 2025
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.
What You'll Learn
- Utilize classical and modern culinary techniques in the effective production of cold foods and preserved products.
- Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment.
- Demonstrate comprehensive procedures for back of house operations that address purchasing, inventory, cost controls, and nutritional guidelines.
- Demonstrate professional and ethical behavior in the hospitality industry.
- Apply effective communication skills to facilitate teamwork, customer service, and time management.
- Compose multiple flavors, textures, and colors into food products that are marketable to the appropriate food sector and reflective of industry trends.
Career Statistics
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 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.
Cooks, Fast Food
Cooks, Institution and Cafeteria
Cooks, Restaurant
Cooks, Short Order
Dishwashers
Food Preparation Workers
Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
Waiters and Waitresses
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, All Other
* Career and wage information provided by Pipeline AZ using data, reports, and forecasts which are generated using government data sources. Sources
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 Degree Progress Report 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.
Full-time Sequence
Full-time status is 12 credits to 18 credits per semester.
Term 1
| Course Number | Course Name | Requisites | Notes | Credits |
|---|---|---|---|---|
| CUL109 | Menu Design and Development | 2 | ||
| CUL115 or Certification |
Food Service Sanitation, Safety And Stewarding or ServSafe food protection manager certification | 0–2 | ||
| CUL150 | Garde Manger and Cold Foods | 6 | ||
| CUL175 | Restaurant Operations Management | 6 | ||
| CUL220 | Culinary Nutrition | 2 |
Term 2
| Course Number | Course Name | Requisites | Notes | Credits |
|---|---|---|---|---|
| CUL120 | Food Costing, Purchasing and Inventory Control | 3 |
Disclaimer
Students must earn a grade of C or better in all courses 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 official curriculum documentation for additional details regarding the requirements of this award (https://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm11?id=187165).
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.