Culinary Arts II

The Certificate of Completion (CCL) in Culinary Arts II is designed to train students for entry-level positions in diverse food service operations. The program focuses on the preparation of casual and upscale cuisine for full-service, buffet, banquet, a la carte, and bakery operations. Students are exposed to all areas of professional food service including culinary techniques, safety and sanitation, food service management, professionalism and ethics, teamwork and communication. Students will apply their knowledge and skills in a practical dining environment. This CCL is fully embedded in the Associate in Applied Science (AAS) in Culinary Arts (3564).

Details

Field of Interest

Business, Entrepreneurialism and Management

Degree Type

Certificate of Completion (CCL)

Academic Plan

Culinary Arts II (CER)

Academic Plan Code

5363

Total credits required

33-35

Catalog Year

2024-2025

Effective Term

Fall 2024

Admission criteria

Students must meet with an Academic/Career Advisor.
Placement into college-ready level English, Reading, and Math or completion of equivalent coursework.

Notes

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

Students with transfer credits must meet with an advisory to initiate a review process.

Students must obtain a Maricopa County Food Handlers Card before the start date of required courses and must maintain the card throughout the program.

What You'll Learn

Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products.
Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment.
Demonstrate comprehensive procedures for front and back of house operations that address purchasing, inventory, cost controls, menu planning, nutritional guidelines, and staffing.
Demonstrate professional and ethical behavior in the hospitality industry.
Apply effective critical thinking and communication skills to facilitate teamwork, customer service, and time management.
Compose multiple flavors, textures, and colors into food and beverage products that are marketable to the appropriate food sector and reflective of industry trends.

Successful completion of this certificate may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Arizona-based wages* for this certificate. Education requirements vary for the occupations listed below, so you may need further education or degrees in order to qualify for some of these jobs and earn the related salaries. Please visit with an academic advisor and/or program director for additional information. You can click on any occupation to view the detail regarding education level, wages, and employment information.

Bakers

$32,450 Show expanded career information for Bakers

Chefs and Head Cooks

$61,200 Show expanded career information for Chefs and Head Cooks

Cooks, Fast Food

$28,250 Show expanded career information for Cooks, Fast Food

Cooks, Institution and Cafeteria

$33,020 Show expanded career information for Cooks, Institution and Cafeteria

Cooks, Private Household

$46,810 Show expanded career information for Cooks, Private Household

Cooks, Restaurant

$33,120 Show expanded career information for Cooks, Restaurant

Cooks, Short Order

$29,240 Show expanded career information for Cooks, Short Order

First-Line Supervisors of Food Preparation and Serving Workers

$40,830 Show expanded career information for First-Line Supervisors of Food Preparation and Serving Workers

Food Preparation Workers

$30,400 Show expanded career information for Food Preparation Workers

There are additional career opportunities associated with this certificate that do not have occupational data available for Arizona at this time. These occupations are listed below:

Cooks, All Other

* Career and wage information provided by Pipeline AZ using data, reports, and forecasts which are generated using government data sources. Sources

Course Sequence by Term

The following is the suggested course sequence by term. Please keep in mind:

Students should meet with an academic advisor to develop an individual education plan that meets their academic and career goals. Use the Degree Progress Report Tool in your Student Center to manage your plan.
The course sequence is laid out by suggested term and may be affected when students enter the program at different times of the year.
Initial course placement is determined by current district placement measures and/or completion of 100-200 level course and/or program requirements.
Degree and transfer seeking students may be required to successfully complete a MCCCD First Year Experience Course (FYE) within the first two semesters at a MCCCD College. Courses include FYE101 and FYE103. Course offerings will vary by college. See an academic, program, or faculty advisor for details.

Pathway Map Options

There are multiple options available for this pathway map. These options vary depending on the locations, partners, and available tracks of the award.

These pathway map options may share some common coursework. To explore what additional coursework may be required, select your desired option from the list below. Once selected, the list of courses and any associated details will be automatically updated in the course sequence below. The differences between individual pathway map options may only be a few courses.

Note: You will have to select one of the options below to view available course sequences.

Culinary Arts II
Estrella Mountain Community College (Fall Entry)
Estrella Mountain Community College (Spring Entry)

Full-time
Part-time

Full-time Sequence

To view course sequences, select one of the pathway map options above.

A sequence of suggested courses that should be taken during Fall Semester (Term 1)Spring Semester (Term 1)
Course Number	Course Name	Requisites	Notes	Credits
CUL115 or ServSafe Certification	Food Service Sanitation, Safety And Stewarding or ServSafe Food Protection Manager Certification		Critical course Only offered in fall.	0–2
CUL105	Principles of Professional Cooking		Critical course Gateway course	3
CUL107	Cold Food and Breakfast Production	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.		3
CUL120	Food Costing, Purchasing and Inventory Control		Only offered in fall.	3
CUL213	Buffet Catering	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	Only offered in fall.	3
CUL105	Principles of Professional Cooking		Critical course Gateway course	3
CUL107	Cold Food and Breakfast Production	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	Critical course	3
CUL170	Dining Room Operations I		Only offered in spring.	3
CUL223	Food Service Management		Critical course Gateway course	3

A sequence of suggested courses that should be taken during Spring Semester (Term 2)Fall Semester (Term 2)
Course Number	Course Name	Requisites	Notes	Credits
CUL223	Food Service Management		Critical course Gateway course	3
CUL203	American Regional Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.		3
CUL205	French Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	Only offered in Spring. Must be taken concurrently with CUL203.	3
CUL115 or ServSafe Certification	Food Service Sanitation, Safety And Stewarding or ServSafe Food Protection Manager Certification		Critical course Only offered in fall.	0–2
CUL120	Food Costing, Purchasing and Inventory Control		Only offered in fall.	3
CUL201	International Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	Only offered in fall. Must be taken concurrently with CUL213.	3
CUL213	Buffet Catering	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	Only offered in fall. Must be taken concurrently with CUL201	3

A sequence of suggested courses that should be taken during Fall Semester (Term 3)Spring Semester (Term 3)
Course Number	Course Name	Requisites	Notes	Credits
CUL201	International Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.		3
CUL113	Commercial Baking Techniques		Only offered in fall.	3
CUL127	Classical Desserts	Prerequisites: A grade of C or better in CUL113, or permission of Program Director.		3
CUL113	Commercial Baking Techniques			3
CUL127	Classical Desserts	Prerequisites: A grade of C or better in CUL113, or permission of Program Director.		3
CUL203	American Regional Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	Only offered in Spring. Must be taken concurrently with CUL205.	3
CUL205	French Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	Only offered in Spring. Must be taken concurrently with CUL203.	3

A sequence of suggested courses that should be taken during Spring Semester (Term 4)
Course Number	Course Name	Requisites	Notes	Credits
CUL170	Dining Room Operations I		Only offered in spring.	3

Part-time Sequence

To view course sequences, select one of the pathway map options above.

A sequence of suggested courses that should be taken during Fall Semester (Term 1)Spring Semester (Term 1)
Course Number	Course Name	Requisites	Notes	Credits
CUL115 or ServSafe Certification	Food Service Sanitation, Safety And Stewarding or ServSafe Food Protection Manager Certification		Critical course Only offered in fall.	0–2
CUL120	Food Costing, Purchasing and Inventory Control		Only offered in fall.	3
CUL105	Principles of Professional Cooking		Critical course Gateway course	3
CUL105	Principles of Professional Cooking		Critical course Gateway course	3
CUL107	Cold Food and Breakfast Production	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	Critical course	3

A sequence of suggested courses that should be taken during Spring Semester (Term 2)Fall Semester (Term 2)
Course Number	Course Name	Requisites	Notes	Credits
CUL107	Cold Food and Breakfast Production	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	Critical course Gateway course	3
CUL170	Dining Room Operations I			3
CUL223	Food Service Management			3
CUL115 or ServSafe Certification	Food Service Sanitation, Safety And Stewarding or ServSafe Food Protection Manager Certification		Critical course Only offered in fall.	0–2
CUL120	Food Costing, Purchasing and Inventory Control		Only offered in fall.	3
CUL201	International Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	Only offered in fall.	3
CUL213	Buffet Catering	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	Only offered in fall.	3

A sequence of suggested courses that should be taken during Fall Semester (Term 3)Spring Semester (Term 3)
Course Number	Course Name	Requisites	Notes	Credits
CUL113	Commercial Baking Techniques		Critical course	3
CUL127	Classical Desserts	Prerequisites: A grade of C or better in CUL113, or permission of Program Director.	Only offered in spring.	3
CUL203	American Regional Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	Only offered in Spring. Must be taken concurrently with CUL205.	3
CUL205	French Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	Only offered in Spring. Must be taken concurrently with CUL203.	3

A sequence of suggested courses that should be taken during Spring Semester (Term 4)Fall Semester (Term 4)
Course Number	Course Name	Requisites	Notes	Credits
CUL203	American Regional Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	Only offered in Spring. Must be taken concurrently with CUL205.	3
CUL205	French Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	Only offered in Spring. Must be taken concurrently with CUL203.	3
CUL113	Commercial Baking Techniques		Critical course Gateway course	3
CUL127	Classical Desserts	Prerequisites: A grade of C or better in CUL113, or permission of Program Director.		3

A sequence of suggested courses that should be taken during Fall Semester (Term 5)Spring Semester (Term 5)
Course Number	Course Name	Requisites	Notes	Credits
CUL213	Buffet Catering	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.	Only offered in fall.	3
CUL201	International Cuisine	Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.		3
CUL170	Dining Room Operations I		Only offered in spring.	3
CUL223	Food Service Management		Only offered in spring.	3

Course Area Key

Gateway Course = Generally the first major-specific course in a pathway.

Critical Course = A course that is highly predictive of future success in a pathway.

Disclaimer

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

Course Sequence total credits may differ from the program information located on the MCCCD curriculum website due to program and system design.

View MCCCD’s official curriculum documentation for additional details regarding the requirements of this award (https://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm11?id=187263).

At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.

Previous Catalog Years

The pathway map presented above is for the current catalog year and is the intended pathway map for new students. All previous catalog years for this pathway map are available at the link below.

Previous catalog years for Certificate of Completion (CCL) in Culinary Arts II