Students Must Earn a Grade of C Or Better for All Courses Within the Program s2

Culinary Studies (AAS) Recommended Program Pathway Check Sheet

Student Name Student ID Advised Dated Link to Official MCCCD Program

Plan Code: 3151 CIP Code: 12.0503 Effective Term: Fall 2016 Program Credits: 62-66

Program Description: The Associate in Applied Science (AAS) in Culinary Studies degree is designed to train students who wish to become professional chefs and cooks. A formal dining room is operated by the program and provides practical work experience for students. Instruction includes principles of professional cooking and baking, volume food production, food sanitation and safety, purchasing, customer service, and menu planning.

Program Notes:  *Indicates any approved general education course in the core or distribution area that meets the minimum requirements for an Associates of Applied Science degree is allowed. Please refer to the college catalog for a list of approved courses.  Students must earn a grade of "C" or better for all courses within the program.  Students must obtain a Maricopa County Food Handlers Card before the start of Required Courses, and must maintain the card throughout the program. Students with transfer credits should contact the Culinary Studies Department.

Admission Criteria:  Student must meet with One Stop Student Specialist for Culinary Studies.

Program Pathway Notes: Program sequence is based on a full-time student schedule (12 credits or more per semester). If you are a part-time student, the order of these classes will be helpful but it will take additional terms to complete. This version of the program will be used for advising and student planning purposes. Any developmental course requirements should be completed prior to starting the courses listed below as they may be required for enrollment in courses listed in the term sequence.

Program Prerequisites: 0-11 Credits Assessment test score for placement in 100-level English, Math or Reading classes or above, or complete the following courses (or higher level ENG, RDG or MAT courses) with a C or better. Course Credits Grade Complete Notes & Comments ENG091 Preparatory Academic Writing III, or appropriate writing placement test score, or satisfactory 0-3 completion of a higher level English course RDG100 Successful College Reading, or appropriate writing placement test score, or satisfactory 0-3 completion of a higher level reading course MAT090 Introductory Algebra, or MAT091 Introductory Algebra, or MAT092 Introductory Algebra, or MAT093 Introductory Algebra/Math Anxiety Reduction, 0-3 or satisfactory score on District Placement exam, or satisfactory completion of a higher level mathematics course

Approved Restricted Electives: 6 Credits Course Credits Grade Complete Notes & Comments CUL101, CUL102, CUL103, CUL104, CUL119, CUL137, CUL217, CUL219, CUL231AA or CUL231AB or CUL231AC, 6 FON++, SPA++, FRE++

FALL SEMESTER ENTRY Semester 1: 16 Credits Course Credits Grade Complete Notes & Comments First-Year Composition* 3 Oral Communication* 3 FON104 Certification in Food Safety and Sanitation 1 CUL105 Principles and Skills of Professional Cooking 3 CUL107 Principles and Skills of Garde Manger 3 CUL111 Purchasing for Food Service 3

Semester 2: 15-18 Credits Course Credits Grade Complete Notes & Comments First-Year Composition* 3 Critical Reading* 0-3 CUL223 Food Service Management 3 Only offered in Spring. CUL203 American Regional Cuisine 3 Only offered in Spring. CUL205 French Cuisine 3 Only offered in Spring. All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available. Gainful Employment Disclosure: Gainful employment and program consumer information for Title IV financial aid eligible programs is located at https://www.estrellamountain.edu/disclosures/programs. Culinary Studies (AAS) Recommended Program Pathway Check Sheet

Restricted Electives* 3 Semester 3: 15 Credits Course Credits Grade Complete Notes & Comments Mathematics* 3 Natural Science* 4 CUL109 Menu Planning Development 2 Only offered in Fall. CUL201 International Cuisine 3 Only offered in Fall. CUL213 Buffet Catering 3 Only offered in Fall.

Semester 4: 16-17 Credits Course Credits Grade Complete Notes & Comments Humanities/Fine Arts* 2-3 ECN211 or PSY101 or SOC101 (SB) 3 CUL123AB Customer Service Practicum 2 Only offered in Spring. CUL113 Commercial Baking I 3 CUL127 Commercial Baking II: Classical Desserts 3 Restricted Electives* 3

SPRING SEMESTER ENTRY

Semester 1: 15 Credits Course Credits Grade Complete Notes & Comments First-Year Composition* 3 FON104 Certification in Food Safety and Sanitation 1 CUL105 Principles and Skills of Professional Cooking 3 CUL107 Principles and Skills of Garde Manger 3 CUL111 Purchasing for Food Service 3 CUL123AB Customer Service Practicum 2 Only offered in Spring.

Semester 2: 15 Credits Course Credits Grade Complete Notes & Comments Mathematics* 3 Natural Science* 4 CUL109 Menu Planning and Development 2 Only offered in Spring. CUL201 International Cuisine 3 Only offered in Spring. CUL213 Buffet Catering 3 Only offered in Spring.

Semester 3: 15-18 Credits Course Credits Grade Complete Notes & Comments First-Year Composition* 3 Critical Reading* 0-3 CUL223 Food Service Management 3 Only offered in Spring. CUL203 American Regional Cuisine 3 Only offered in Spring. CUL205 French Cuisine 3 Only offered in Spring. Restricted Electives* 3

Semester 4: 17-18 Credits Course Credits Grade Complete Notes & Comments Humanities/Fine Arts* 2-3 ECN211 or PSY101 or SOC101 (SB) 3 Oral Communication* 3 CUL113 Commercial Baking I 3 CUL127 Commercial Baking II: Classical Desserts 3 Restricted Electives* 3

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available. Gainful Employment Disclosure: Gainful employment and program consumer information for Title IV financial aid eligible programs is located at https://www.estrellamountain.edu/disclosures/programs.