Student Name / Student ID / Advised Dated / Link to Official MCCCD Program
Plan Code: 5151 / CIP Code:12.0503 / Effective Term:Spring2018 / Program Credits:41

Program Description:The Certificate of Completion (CCL) in Culinary Studies degree is designed to train students who wish to become professional chefs and cooks. A formal dining room is operated by the program and provides practical work experience for students. Instruction includes principles of professional cooking and baking, volume food production, food sanitation and safety, purchasing, customer service, and menu planning.

Program Notes:

  • *Indicates any approved general education course in the core or distribution area that meets the minimum requirements for an Associates of Applied Science degree is allowed. Please refer to the college catalog for a list of approved courses.
  • Students must earn a grade of "C" or better for all courses within the program.
  • Students must obtain a Maricopa County Food Handlers Card before the start of Required Courses, and must maintain the card throughout the program. Students with transfer credits should contact the Culinary Studies Department.

Admission Criteria:

  • Prior to being considered for and acceptance into the program, students must complete the program prerequisites area.

Program Pathway Notes: Program sequence is based on a full-time student schedule (12 credits or more per semester). If you are a part-time student, the order of these classes will be helpful but it will take additional terms to complete. This version of the program will be used for advising and student planning purposes. Any developmental course requirements should be completed prior to starting the courses listed belowas they may be required for enrollment in courses listed in the term sequence.

Program Prerequisites: 0-11 Credits

Assessment test score for placement in 100-level English, Math or Reading classes or above, or complete the following courses

(or higher level ENG, RDG or MAT courses) with a C or better.

Course / Credits / Grade / Complete / Notes & Comments
ENG091 Preparatory Academic Writing III,
or appropriate writing placement test score, or satisfactory completion of a higher level English course / 0-3
RDG100 Successful College Reading,
or appropriate writing placement test score, or satisfactory completion of a higher level reading course / 0-3
MAT090 Introductory Algebra, or MAT091 Introductory Algebra, or MAT092 Introductory Algebra, or MAT093 Introductory Algebra/Math Anxiety Reduction,
or satisfactory score on District Placement exam, or satisfactory completion of a higher level mathematics course / 0-5

Approved Restricted Electives: 6 Credits

Course / Credits / Grade / Complete / Notes & Comments
CUL101, CUL102, CUL103, CUL104, CUL119, CUL137, CUL217, CUL219, CUL231AA or CUL231AB or CUL231AC, FON++, SPA++, FRE++ / 6

FALL SEMESTER ENTRY

Semester 1: 13Credits

Course / Credits / Grade / Complete / Notes & Comments
FON104 Certification in Food Safety and Sanitation / 1
CUL105 Principles and Skills of Professional Cooking / 3
CUL107 Principles and Skills of Garde Manger / 3
CUL111 Purchasing for Food Service / 3 / Only offered in Fall.
CUL201 International Cuisine / 3 / Only offered in Fall.

Semester 2: 12 Credits

Course / Credits / Grade / Complete / Notes & Comments
CUL113 Commercial Baking I / 3
CUL127 Commercial Baking II: Classical Desserts / 3
CUL203 American Regional Cuisine / 3 / Only offered in Spring.
CUL205 French Cuisine / 3 / Only offered in Spring.

Semester 3: 11 Credits

Course / Credits / Grade / Complete / Notes & Comments
CUL109 Menu Planning Development / 2 / Only offered in Fall.
CUL213 Buffet Catering / 3 / Only offered in Fall.
Restricted Elective* / 3
Restricted Elective* / 3

Semester 4: 5 Credits

Course / Credits / Grade / Complete / Notes & Comments
CUL123AB Customer Service Practicum / 2 / Only offered in Spring.
CUL223 Food Service Management / 3 / Only offered in Spring.

SPRING SEMESTER ENTRY

Semester 1: 12 Credits

Course / Credits / Grade / Complete / Notes & Comments
FON104 Certification in Food Safety and Sanitation / 1
CUL105 Principles and Skills of Professional Cooking / 3
CUL107 Principles and Skills of Garde Manger / 3
CUL113 Commercial Baking / 3
CUL123AB Customer Service Practicum / 2

Semester 2: 14 Credits

Course / Credits / Grade / Complete / Notes & Comments
CUL109 Menu Planning Development / 2 / Only offered in Fall.
CUL111Purchasing for Food Service Systems / 3 / Only offered in Fall.
CUL201 International Cuisine / 3 / Only offered in Fall.
CUL213 Buffet Catering / 3 / Only offered in Fall.
Restricted Elective* / 3

Semester 3: 15 Credits

Course / Credits / Grade / Complete / Notes & Comments
CUL127 Commercial Baking II: Classical Dessert / 3
CUL203 American Regional Cuisine / 3 / Only offered in Spring.
CUL205 French Cuisine / 3 / Only offered in Spring.
CUL223 Food Service Management / 3 / Only offered in Spring.
Restricted Elective* / 3

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.

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