Classes:

Culinary Studies classes are offered evenings, weekends, and online. Cooking courses are offered in 8-week segments on Monday and Tuesday evenings ONLY. For a complete listing of courses, see the MCC course schedule.

Course Descriptions:

FON102 Menu Planning. 2 Credits.

Principles and techniques of menu planning for food service operations where food is served in quantity; includes applications for health care institutions, commercial kitchens, school cafeterias, and industrial facilities. Prerequisites: None. Cross-References: HRM102

FON104 Certification in Food Service Safety and Sanitation. 1 Credit.

Preparation for and certification in a national food sanitation and safety program. Emphasis on food from purchasing, receiving, and storing to preparation, holding, and serving. Focuses on safe and sanitary food service facilities and equipment, employee habits and personal hygiene, and role of management in safety and sanitation. Includes time-temperature principles, foodborne illnesses, pest control, accident prevention, standards for cleaning and sanitizing, and regional regulations and standards. Prerequisites: None.

FON118 Commercial Baking Techniques. 3 Credits.

Principles and techniques for preparation, storage, and serving of bakery products. Includes breads, cakes, pies, pastry, cookies, fillings, and icings. Emphasis on practical experiences in a commercial bakery. Prerequisites: None.

FON142AB Applied Food Principles. 3 Credits. **

Exploration and applications of scientific principles involved in food preparation; experiences with basic cooking methods; emphasis on the rationale of cooking techniques. Prerequisites: ** We strongly recommend students should have basic knife skills prior to enrolling - please contact Chef Bill.

FON143 Food and Culture. 3 Credits.

Understanding diet in the context of culture. Historical, religious, and socio-cultural influences on the development of cuisine, meal patterns, eating customs, cooking methods, and nutritional status of various ethnic groups. Traditional and contemporary food habits. Health and social impact of changes in diet. Preparation and serving of foods from many cultures. Prerequisites: None.

FON179 Garde Manger. 3 Credits.

Prepares students for employment in garde manger pantry positions in restaurants and resorts. Includes costing out and ordering food products; food and safety factors; preparing and garnishing pantry product. Emphasis on classical food presentation. Prerequisites: None.

FON180 Principles and Skills for Professional Cooking. 3 Credits.

Introductory principles and skills for professional cooking. Introduces organizational structure of kitchen staff in different types of kitchens. Includes basic principles of safety and sanitation, equipment and utensil use, French cooking terms, recipe use, measuring techniques, identification and use of seasoning agents, and basic cooking methods applied to stocks, sauces and soups, vegetables, starches, entrees, and eggs. Emphasis on practical experiences in a commercial kitchen. Prerequisites: None.

FON182 American Regional Cuisine. 3 Credits.

American regional food preparation applied to restaurants. Review principles of sanitation and safety. Explores history and customs, serving styles, and preparation techniques of foods unique to selected American regions. Emphasis on practical cooking experiences in a restaurant setting. American regions to include, but not limited to: Southern, Cajun/Creole, New England, Mid-West, and Pacific Coast. Prerequisites: None.

FON183 International Cuisine. 3 Credits.

Gourmet international food preparation applied to restaurants. Review principles of sanitation and safety. Explores history and customs, serving styles, and preparation techniques of foods unique to selected international cultures. Emphasis on practical cooking experiences in a restaurant kitchen. Cultures to include, but not limited to: Italian, German, Oriental, Middle Eastern, and Spanish. Prerequisites: ** We strongly recommend students should have basic knife skills prior to enrolling - please contact Chef Bill.

FON190 Professional Cooking Practicum. 7 Credits.

Preparation of hot and cold foods in a commercial food service operation; experience in volume food production preparing salads, soups, stocks, sauces, entrees, starches, and vegetables; designed to develop knowledge and skills necessary to cook in a variety of commercial kitchens. Prerequisites: FON104, FON180, or departmental approval.

FON202 Purchasing for Food Service Systems. 3 Credits.

Food purchasing for institutions: cost factors, quality standards, purchasing practices and controls. Prerequisites: None.

FON241 Principles of Human Nutrition. 3 Credits.

Scientific principles of human nutrition. Emphasis on health promotion and concepts for conveying accurate nutrition information in a professional setting. Addresses therapeutic nutrition principles for treatment of common health conditions. Includes exploration of food sources of nutrients, basic metabolism of nutrients in the human body, relationship between diet and other lifestyle factors, use of supplements, current recommendations for food selection throughout the life cycle, and use of nutrition tools for planning food intake or assessment of nutritional status. Prerequisites or Corequisites: One year high school chemistry with grade of C or better, or CHM130 and CHM130LL, or approval of instructor. ** View Course Competencies on MCCCD website.

FON241LL Principles of Human Nutrition Laboratory. 1 Credit.

Laboratory experience to accompany the lecture component of FON241, through the use of modern laboratory techniques. Includes the use of spectrophotometry and anthropometrics to analyze nutritional status. Prerequisites or Corequisites: FON241.** View Course Competencies on MCCCD website.

Chef Bill Collins is the Culinary Arts Director. Chef Bill's office is located in Building 43 - BPO - 49. You may leave a telephone message for him at 480-461-7775, or by email at: culinary@mcmail.maricopa.edu.

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