Culinary Fundamentals

The Culinary Fundamentals program is designed to equip students with basic skills in culinary arts. The program provides instruction in culinary concepts and terminology, kitchen safety and sanitation, equipment usage, basic nutritional guidelines, standard and metric measurements, food costing, and theory and practice in the production of culinary products. Courses emphasize fundamental cooking techniques and preparation methods for hot foods, breakfast items, salads, sandwiches, dressings, breads and pastries.

Program Codes

5532 Certificate of Completion (CCL) in Culinary Fundamentals

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Program Contacts

Mark Dow, Culinary Arts Program Director
Office: AP-254
Phone: (480) 423-6241
mark.dow@scottsdalecc.edu

Gary Ward, Division Chair
Office: AP-247
Phone: (480) 423-6685
gary.ward@scottsdalecc.edu

Division Secretary
Office: AP-251
Phone: (480) 423-6578

Program Notes:

For permission to take upper-level class, email mark.dow@scottsdalecc.edu  and provide us with the following.

  • Full name
  • Student ID#
  • Course number and section of classes you would like to take
  • Brief explanation of your educational and industry background