Culinary Arts

The Associate in Applied Science (AAS) in Culinary Arts degree is designed to train students for entry-level positions in diverse food service operations. The program focuses on the preparation of 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. Certificates of Completion (CCL) in Culinary Arts I and Culinary Arts II or Certificates of Completion (CCL) in Culinary: Foundations and Culinary: Professional are embedded as required elements of the two program specializations available in the AAS. Additionally, graduates may pursue university transfer.

Details

Field of Interest
Business, Entrepreneurialism and Management
Degree Type
Associate in Applied Science (AAS)
Academic Plan
Culinary Arts (DEG)
Academic Plan Code
3564
Total credits required
60-67
Catalog Year
2024-2025
Effective Term
Fall 2024
Admission criteria

*SCC Culinary Arts Program:
Students applying to the Scottsdale Community College Culinary Program will need to submit a formal application prior to setting up a kitchen tour and interview.

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.

Courses for Specialization 1 are only available at EMCC.

Courses for Specialization 2 are only available at SCC.

*SCC Culinary Arts:
SCC students must enroll concurrently in all courses in a block, regardless of previously completed coursework.

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.
  • Apply relevant knowledge, skills, and habits of mind to seek career opportunities in the field.

Successful completion of this degree 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 degree. 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

Career/Technical Education Teachers, Postsecondary

$56,550

Career/Technical Education Teachers, Secondary School

$57,010

Cooks, Institution and Cafeteria

$33,020

Cooks, Private Household

$46,810

Cooks, Restaurant

$33,120

Cooks, Short Order

$29,240

Family and Consumer Sciences Teachers, Postsecondary

$73,950

Food Preparation Workers

$30,400

There are additional career opportunities associated with this degree 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.
  • Consult with your faculty mentor or academic advisor to determine educational requirements, including possible university transfer options, for your chosen career field.

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.

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.

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.

  • FYC = First Year Composition
  • HU = Humanities, Fine Arts, and Design
  • L = Literacy & Critical Inquiry
  • MA = Mathematics
  • SB = Social-Behavioral Sciences
  • SG = Natural Sciences General
  • SQ = Natural Sciences Quantitative
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/freeForm13?id=187382).

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 Associate in Applied Science (AAS) in Culinary Arts