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

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