Culinary Fundamentals

Culinary Fundamentals - CCL

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.

Details

Major Code: 
5532
Award: 
Certificate of Completion (CCL)
Total credits required: 
16
Award notes

Students must earn a grade of C or better in all courses within the program.
Students are required to obtain a Maricopa County Food Handlers Card before the start of in-person culinary arts courses.

At Scottsdale...

Academic Program: 

Course Format

Classes are offered in an online format.  

How long will it take?

It takes a minimum of 2 semesters as a full-time student. This estimate does not include developmental education courses (courses under 100 level).

Cost

The estimated cost of the AAS program is $1100 for Maricopa County residents. *(see below for details)

Textbooks

All Culinary Arts program classes use low or no-cost textbooks. General Education courses may have textbooks that cost more.

Required courses
Course #Course TitleCredits
Credits:12
CUL101Culinary Basics3
CUL102Hot Foods3
CUL103Breakfast and Cold Foods3
CUL104Bakery and Pastry3
Restricted Electives
Course #Course TitleCredits
Credits:4
CUL+++++Any CUL Culinary Arts prefixed course(s) except courses used to satisfy Required Courses1-4
Competencies
  • Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products. (CUL101, CUL102, CUL103, CUL104)
  • Practice national standards for the safe and sanitary handling of food and kitchen equipment. (CUL101, CUL102, CUL103, CUL104)
  • Describe procedures for back of house operations that address purchasing, inventory, cost controls, and nutritional guidelines. (CUL101, CUL102, CUL103, CUL104)
  • Practice professional and ethical behavior in the hospitality industry. (CUL101, CUL102, CUL103, CUL104)
  • Demonstrate effective communication skills to facilitate teamwork and time management. (CUL101, CUL102, CUL103, CUL104)
  • Compose multiple flavors, textures, and colors into products that are reflective of industry trends. (CUL101, CUL102, CUL103, CUL104)

At Maricopa, we strive to provide you with accurate information about this degree or certificate. However, the information above represents current requirements for the academic year and may change as the result of the curricular process. This course list 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.