Summer Hours (May 12 to Aug. 8): Student support services are available Monday - Wednesday, 8 am - 6 pm and Thursday 9 am - 6 pm.
Culinary: Professional
The Certificate of Completion (CCL) in Culinary: Professional 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: Professional (CER)
Academic Plan Code
5298
Total credits required
34-36
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 advisory to initiate a review process.
Students must obtain a Maricopa County Food Handlers Card before the start date 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 savory foods and baked/pastry products.
- Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment.
- Demonstrate comprehensive procedures for front and back of house operations that address purchasing, inventory, cost controls, menu planning, nutritional guidelines, and staffing.
- Demonstrate professional and ethical behavior in the hospitality industry.
- Apply 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.
| Course # | Course Title | Credits |
|---|---|---|
| Credits: | 34-36 | |
| CUL109 | Menu Design and Development | 2 |
| CUL115 | Food Service Sanitation (2) OR | |
| ServSafe: Food Protection Manager Certification 0 - | 2 | |
| CUL120 | Food Costing, Purchasing and Inventory Control | 3 |
| CUL150 | Garde Manger and Cold Foods | 6 |
| CUL175 | Restaurant Operations Management | 6 |
| CUL220 | Culinary Nutrition | 2 |
| CUL230 | Savory and Hot Foods | 6 |
| CUL260 | Baking and Pastry | 6 |
| HRM230 | Beverage Management (3) OR | |
| HRM275 | Restaurant Management (3) | 3 |
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.
Read the official description