The Certificate of Completion (CCL) in Culinary Fundamentals is designed to develop basic skills in culinary arts for personal interest. The program provides instruction in culinary concepts, terminology, kitchen safety and sanitation, equipment usage, basic nutrition, scaling, food costing, and theory and practice in the production of culinary products. Courses emphasize fundamental cooking techniques and preparation of savory foods, breakfast items, salads, sandwiches, dressings, breads and pastries. Some of these CCL credits will apply to the Associate in Applied Science (AAS) degree in Culinary Arts (3564). Students seeking entry-level credentials for professional food service positions should speak with an academic and career advisor.
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.
- Practice national standards for the safe and sanitary handling of food and kitchen equipment.
- Describe procedures for back of house operations that address purchasing, inventory, cost controls, and nutritional guidelines.
- Practice professional and ethical behavior in the hospitality industry.
- Demonstrate effective communication skills to facilitate teamwork and time management.
- Compose multiple flavors, textures, and colors into products that are 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
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 CPD150, 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.
Full-time status is 12 credits to 18 credits per semester.
|CUL101||Culinary Fundamentals: Culinary Basics||3|
|CUL102||Culinary Fundamentals: Hot Foods||3|
|CUL103||Culinary Fundamentals: Breakfast and Garde Manger||3|
|CUL104||Culinary Fundamentals: Bakery and Pastry||3|
|CUL+++||Any CUL Culinary Arts prefixed course(s) other than the courses listed above||4|
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 Fundamentals (http://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm?id=138981).
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.