Culinary Arts I

The Certificate of Completion (CCL) in Culinary Arts I is designed to equip students with the basic skills needed for entry-level positions in diverse food service operations. Students are exposed to many areas of professional food service including culinary techniques, safety and sanitation, purchasing and cost controls, professionalism and ethics, teamwork and communication. Students will apply their knowledge and skills in a practical learning environment. The Culinary Arts I CCL is fully embedded in the Culinary Arts II CCL and the Associate in Applied Science degree in Culinary Arts.

Details

Field of Interest
Business, Entrepreneurialism, and Management
Degree Type
Certificate of Completion (CCL)
Academic Plan
Culinary Arts I (CER)
Academic Plan Code
5155
Total credits required
16-20
Catalog Year
2024-2025
Effective Term
Fall 2024
Admissions 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 advisor to initiate the review process.

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

What You'll Learn

This pathway map will help you gain the expertise needed to:

  1. Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products.
  2. Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment.
  3. Practice comprehensive procedures for back of house operations that address purchasing, inventory, cost controls, and nutritional guidelines.
  4. Practice professional and ethical behavior in the hospitality industry.
  5. Demonstrate effective communication skills to facilitate teamwork, customer service, and time management.
  6. Compose multiple flavors, textures, and colors into food 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.

Cooks, Institution and Cafeteria

$33,020

Cooks, Private Household

$46,810

Cooks, Restaurant

$33,120

Dishwashers

$29,290

Food Preparation Workers

$30,400

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.

Pathway Map Option Details

No pathway map option has been selected. Please select from the pathway map options listed above.

Full-time Sequence

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

Part-time Sequence

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

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=187262).

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.