Maricopa Emergency Management System Alert

  CORONAVIRUS (COVID-19) UPDATE:   Campus is Closed. All in-person activities and events are postponed. In-person and hybrid courses have been moved online. Online/distance classes continue as scheduled. Students are encouraged to contact their instructors for any additional class information.

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

Course Format

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


Most of our courses use low-cost textbooks or no cost material provided by your instructors. General education courses may have textbooks that cost more.

Program Notes

  • Complete the Student Interest Form
  • Enroll in the courses listed in the Program Curriculum
  • Email for permission to take upper-level class 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