Culinary Arts

Culinary Arts - AAS

The Associate in Applied Science (AAS) in Culinary Arts degree is designed to train students who wish to become culinary industry professionals for diverse food service operations. The program focuses on the preparation of casual and upscale cuisine for a variety of services, including full-service, buffet, banquet, and a la carte. Students rotate through all areas of food preparation and apply their knowledge and skills during lunch and dinner service aimed at our contemporary continental on-campus restaurants. The option of a Certificate of Completion (CCL) in Culinary Arts is also available.

Program Code

3564  Associate in Applied Science (AAS) in Culinary Arts

Other Degree Options

Certificate of Completion (CCL) in Culinary Arts: The Certificate of Completion (CCL) in Culinary Arts is build into the AAS. If you complete the AAS you will also receive the CCL.

Course Format

Classes are offered in a variety of formats: in-person, online, day, evening, and full-time.  

How long will it take?

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

Cost

The estimated cost of the AAS program is $4461 (CCL) and an additional estimate of $3500 (40 credit hours) of general education clesses 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.

Program Curriculum

Restricted Electives: 21-26 Credits

Students should choose twenty-one (21) to twenty-six (26) credits from the following list of courses to complete a minimum of sixty (60) credits for the AAS degree.

General Education Requirement: 22-27 credits

General Education Core: 12-17 credits

  • First-Year Composition: 6 credits
    • ENG101 First-Year Composition (3) OR
    • ENG107 First-Year Composition for ESL (3) AND
    • ENG102 First-Year Composition (3) OR
    • ENG108 First-Year Composition for ESL (3)
  • Oral Communication: 3 credits
    • Any approved general education course in the Oral Communication area
  • Critical Reading: 0-3 credits
    • CRE101 College Critical Reading and Critical Thinking (3) OR equivalent as indicated
  • Mathematics: 3-5  credits
    • Any approved general education course in the Mathematics area

General Education Distribution: 10 credits

  • Humanities and Fine Arts: 3  credits
    • Any approved general education course in the Humanities, Arts and Design area
  • Social and Behavioral Sciences: 3 credits
    • Any approved general education course in the Social-Behavioral Sciences area
  • Natural Sciences: 4 credits
    • Any approved general education course in the Natural Sciences area

 

MCCCD Program and Award Information
Major: 
3564
Effective term: 
2018 Fall
Final term: 
9999
Award: 
AAS
Total credits required: 
60-65
CIP Code: 
12.0503
Description

The Associate in Applied Science (AAS) in Culinary Arts degree is designed to train students who wish to become culinary industry professionals for diverse food service operations. The program focuses on the preparation of casual and upscale cuisine for a variety of services, including full-service, buffet, banquet, and a la carte. Students rotate through all areas of food preparation and apply their knowledge and skills during lunch and dinner service aimed at our contemporary continental on-campus restaurants. The option of a Certificate of Completion (CCL) in Culinary Arts is also available.

Award notes

Students must earn a grade of "C" or better in all courses within the program.
Students must enroll concurrently in all courses in a block, regardless of previously completed coursework.
A special fee of $600.00 is required each semester in addition to the regular tuition fees.

Admission criteria

Formal application and admission to the program is required. Placement into 100-level English, reading and math classes on the ASSET test or completion of equivalent coursework.

Required courses
Course #Course TitleCredits
Credits:26
Block 1
CUL101Culinary Fundamentals: Culinary Basics3
CUL103Culinary Fundamentals: Breakfast and Garde Manger3
CUL130Savory Foods I3
CUL160Bakery and Pastry Production I3
CUL170Dining Room Operations I3
 
Block 2
CUL120Food Costing, Purchasing, and Inventory Control2
CUL230Savory Foods II3
CUL270Dining Room Operations II3
FON100Introductory Nutrition3
Restricted Electives
Course #Course TitleCredits
Credits:7-12
CUL+++++Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses1-6
FRE+++++Any FRE French courses1-4
HRM+++++Any HRM Hotel Restaurant Management courses1-6
MGT+++++Any MGT Management courses1-6
SPA+++++Any SPA Spanish courses1-4
FON+++++Any FON course(s) except courses used to satisfy Required Courses1-6
General education requirements
General Education RequirementCredits: 22-27
 
General Education CoreCredits: 12-17
 
First-Year CompositionCredits: 6
ENG101First-Year Composition (3) OR
ENG107First-Year Composition for ESL (3) AND
ENG102First-Year Composition (3) OR
ENG108First-Year Composition for ESL (3)6
 
Oral CommunicationCredits: 3
Any approved general education course from the Oral Communication area.3
 
Critical ReadingCredits: 0-3
CRE101College Critical Reading and Critical Thinking (3) OR
equivalent as indicated as assessment.0-3
 
MathematicsCredits: 3-5
Any approved general education course from the Mathematics area.3-5
 
General Education DistributionCredits: 10
 
Humanities and Fine ArtsCredits: 3
Any approved general education course from the Humanities, Arts and Design area.3
 
Social and Behavioral SciencesCredits: 3
Any approved general education course from the Social-Behavioral Science area.3
 
Natural SciencesCredits: 4
Any approved general education course from the Natural Sciences area.4
Competencies
  • Demonstrate effective time management, line speed, production to volume, and professionalism in food service production. (CUL101)
  • Identify, properly use and maintain commonly used equipment and appliances of the professional kitchen. (CUL101)
  • Demonstrate precise knife cuts. (CUL101)
  • Demonstrate and apply advanced savory cooking techniques for casual and upscale dining outlets. (CUL130)
  • Demonstrate and apply baking and pastry techniques. (CUL160)
  • Plan and prepare menus based on ordering, costing, receiving and inventory control. (CUL120)
  • Describe and execute the basic elements of dining room service and operations including banquet and buffet. (CUL170, CUL270)
  • Apply the basic principles of sanitation and safety in food service operations. (CUL101, CUL103, CUL130, CUL160, CUL230)
  • Demonstrate creative plate design. (CUL130, CUL230)
  • Demonstrate effective communication skills that exhibit proper etiquette, customer service, time management and sense of urgency. (CUL170, CUL270)
  • Describe scientific principles of nutrition including the human body and its relationships with food. (FON100)