Culinary Fundamentals

Culinary Fundamentals - CCL

The Certificate of Completion (CCL) 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

5532 Certificate of Completion (CCL) in Culinary Fundamentals

Other Degree Options

Associate of Applied Sciences (AAS) 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 an online format.  

How long will it take?

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

Cost

The estimated cost of the AAS program is $1100 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

Requirements: 12 credits

  • CUL101  Culinary Fundamentals: Culinary Basics 3 credits
  • CUL102 Culinary Fundamentals: Hot Foods 3 credits
  • CUL103 Culinary Fundamentals: Breakfast and Garde Manger 3 credits
  • CUL104 Culinary Fundamentals: Bakery and Pastry 3 credits

MCCCD Program and Award Information
Major: 
5532
Effective term: 
2018 Spring
Final term: 
9999
Award: 
CCL
Total credits required: 
16
CIP Code: 
12.0503
Course sequence
Suggested Course Plan Sequenced by Semester: SC, SMC
Description

The Certificate of Completion (CCL) 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:4
CUL+++++Any CUL Culinary Arts prefixed course(s) except courses used to satisfy Required Courses1-4
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)