Culinary Fundamentals

Culinary Fundamentals - AAS

The Associate in Applied Science (AAS) in Culinary Fundamentals 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 Code

3073 Associate in Applied Science (AAS) in Culinary Fundamentals

Other Degree Options

Certificate of Completion (CCL) in Culinary Fundamentals: The Certificate of Completion (CCL) in Culinary Fundamentals 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 CCL program is $1100 (CCL) and an additional estimate of $4500 (50 credit hours) of general education classes 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: 
3073
Effective term: 
2016 Fall
Final term: 
2018 Fall
Award: 
AAS
Total credits required: 
60
CIP Code: 
12.0503
Description

The Associate in Applied Science (AAS) in Culinary Fundamentals 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.

Award notes

Students must earn a grade of "C" or better for all courses within the program.

Required courses
Course #Course TitleCredits
Credits:12
CUL101Culinary Fundamentals: Culinary Basics3
CUL102Culinary Fundamentals: Hot Foods3
CUL103Culinary Fundamentals: Breakfast and Garde Manger3
CUL104Culinary Fundamentals: Bakery and Pastry3
Restricted Electives
Course #Course TitleCredits
Credits:21-26
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.
 
CUL+++++Any CUL Culinary Arts course(s) except courses used to satisfy Required Courses1-26
FRE+++++Any FRE French courses1-4
HRM+++++Any HRM Hotel Restaurant Management courses1-26
MGT+++++Any MGT Management courses1-6
SPA+++++Any SPA Spanish courses1-4
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)
 
Oral CommunicationCredits: 3
Any approved general education course in the Oral Communication area
 
Critical ReadingCredits: 0-3
CRE101College Critical Reading and Critical Thinking (3) OR
equivalent as indicated
 
MathematicsCredits: 3-5
Any approved general education course in the Mathematics area
 
General Education DistributionCredits: 10
 
Humanities and Fine ArtsCredits: 3
Any approved general education course in the Humanities, Arts and Design area
 
Social and Behavioral SciencesCredits: 3
Any approved general education course in the Social-Behavioral Sciences area
 
Natural SciencesCredits: 4
Any approved general education course in the Natural Sciences area
Competencies
  • Identify culinary principles, nutrition practices, safety and sanitation techniques for basic kitchen and food service operation. (CUL101)
  • Identify fruit and vegetable classifications and demonstrate preparation and usage of a variety of products. (CUL101)
  • Demonstrate the appropriate use of kitchen smallwares, equipment, knives and bakery equipment. (CUL101, CUL104)
  • Demonstrate the use of food costing techniques and recipe conversions using standard and metric measurements. (CUL101, CUL104)
  • Illustrate knowledge of fabrication of meats, fish and poultry products. (CUL102)
  • Describe and produce basic stocks, sauces and soups. (CUL102)
  • Demonstrate methods of cooking by conduction, convection and radiation in the utilization of poultry, fish and meat products. (CUL102)
  • Produce a variety of cheeses and pastas. (CUL103)
  • Demonstrate and describe production of dressings for salads and sandwiches. (CUL103)
  • Produce simple salads and sandwiches appropriate for the food service industry. (CUL103)
  • Demonstrate practices of canape and hors d'oeuvre production. (CUL103)
  • Identify and prepare basic breads and rolls. (CUL104)
  • Produce cakes, cookies, bakery sauces, icings and fillings. (CUL104)