Program of Study :

AAS in Culinary Studies Recommended Plan of Study (62 Credits)   ** We strongly recommend students should have basic knife skills prior to enrolling - please contact Chef Bill.

Semester #1 - Fall

• FON 104 - Food Safety & Sanitation
• FON 179 - Garde Manger
• FON 180 - Principles of Professional Cooking
• MAT 102 - Mathematical Concepts/Applications
• ACC 111 - Accounting Principles I
• Humanities Course

Semester #2 - Spring

• FON 118 - Commercial Baking Techniques
• FON 182 - American Regional Cuisine
• FON 202 - Purchasing for Food Service Systems
• FON 241 - Principles of Human Nutrition
• FON 241LL - Principles of Human Nutrition Lab ** View Course Competencies on MCCCD website
• ENG 101 - First Year Composition ** View Course Competencies on MCCCD website

Semester #3 - Fall

• FON 102 - Menu Planning
• FON 124 - Customer Service Practicum
• FON 183 - International Cuisine
• ENG 102 - First Year Composition
• CRE 101 - Critical and Evaluative Reading

Semester #4 - Spring

• COM 110 - Interpersonal Communication
• FON 142AB - Applied Food Principles OR FON 143 - Cultural Foods
• FON 190 - Professional Cooking Practicum
• ECON or SOC or PSY Course

Prior to enrolling into the MCC Culinary Program each student will need to have a Food Handlers Card from the Maricopa County Health Department: http://www.maricopa.gov/EnvSvc/EnvHealth/SpecProg/FoodWorker/TestSchedule.aspx

For individual course planning, please contact Chef Bill Collins, the Culinary Arts Director, for an appointment. Phone: 480-461-7775 or culinary@mcmail.maricopa.edu.

Contact the Culinary Program for comments or corrections email | phone: 480-461-7775