Culinary: Professional
The Certificate of Completion (CCL) in Culinary: Professional 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: Professional (CER)
Academic Plan Code
5298
Total credits required
34-36
Catalog Year
2024-2025
Effective Term
Summer 2025
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.
Career Statistics
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.
Butchers and Meat Cutters
$35,500
Cooks, Institution and Cafeteria
$33,020
Cooks, Private Household
$43,260
Dining Room and Cafeteria Attendants and Bartender Helpers
$31,700
Fast Food and Counter Workers
$31,150
Food Preparation Workers
$30,400
Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
$30,240
Meat, Poultry, and Fish Cutters and Trimmers
$32,340
Waiters and Waitresses
$40,400
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
- Food Preparation and Serving Related Workers, 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.
Full-time Sequence
Full-time status is 12 credits to 18 credits per semester.
Term 1
| Course Number | Course Name | Requisites | Notes | Credits |
|---|---|---|---|---|
| CUL109 | Menu Design and Development | 2 | ||
| CUL115 or ServSafe Certification |
Food Service Sanitation or ServSafe Food Protection Manager Certification | 0–2 | ||
| CUL150 | Garde Manger and Cold Foods | 6 | ||
| CUL175 | Restaurant Operations Management | 6 | ||
| CUL220 | Culinary Nutrition | 2 |
Term 2
| Course Number | Course Name | Requisites | Notes | Credits |
|---|---|---|---|---|
| CUL120 | Food Costing, Purchasing and Inventory Control | 3 | ||
| CUL230 | Savory and Hot Foods | 6 | ||
| CUL260 | Baking and Pastry | 6 | ||
| HRM230 or HRM275 |
Beverage Management or Restaurant Management | 3 |
Disclaimer
Students must earn a grade of C or better in all courses 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 at https://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm11?id=187260.
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.