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
Academic Plan Code
5298
Total credits required
34 - 36
Catalog Year
2026 - 2027

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
  1. Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products.
  2. Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment.
  3. Demonstrate comprehensive procedures for front and back of house operations that address purchasing, inventory, cost controls, menu planning, nutritional guidelines, and staffing.
  4. Demonstrate professional and ethical behavior in the hospitality industry.
  5. Apply effective critical thinking and communication skills to facilitate teamwork, customer service, and time management.
  6. Compose multiple flavors, textures, and colors into food and beverage 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.

Bakers
$32,450
Butchers and Meat Cutters
$35,500
Cooks, Fast Food
$28,250
Cooks, Institution and Cafeteria
$33,020
Cooks, Private Household
$43,260
Cooks, Restaurant
$33,120
Cooks, Short Order
$29,240
Dining Room and Cafeteria Attendants and Bartender Helpers
$31,700
Dishwashers
$29,290
Fast Food and Counter Workers
$31,150
Food Preparation Workers
$30,400
Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
$30,240
Meat, Poultry, and Fish Cutters and Trimmers
$32,340
Waiters and Waitresses
$40,400

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
  • Food Preparation and Serving Related Workers, 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

A sequence of suggested courses that should be taken during Term 1
Course Number Course Name Requisites Notes Credits
CUL109 Menu Design and Development 2
CUL115 or
ServSafe Certification		 Food Service Sanitation 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

A sequence of suggested courses that should be taken during Term 2
Course Number Course Name Requisites Notes Credits
CUL120 Food Costing, Purchasing and Inventory Control 3
CUL230 Savory and Hot Foods 6
CUL260 Baking and Pastry 6
HRM230 or
HRM275		 Beverage Management or Restaurant Management 3
Official Curriculum Documentation
View catalog page
Catalog page: https://scottsdalecc.catalog.maricopa.edu/programs/5298-SCC05
Disclaimer

Students must earn a grade of C or better in all courses in the program.

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.