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Culinary Fundamentals

The Certificate of Completion (CCL) in Culinary Fundamentals is designed to develop basic skills in culinary arts for personal interest. The program provides instruction in culinary concepts, terminology, kitchen safety and sanitation, equipment usage, basic nutrition, scaling, food costing, and theory and practice in the production of culinary products. Courses emphasize fundamental cooking techniques and preparation of savory foods, breakfast items, salads, sandwiches, dressings, breads and pastries. Some of these CCL credits will apply to the Associate in Applied Science (AAS) degree in Culinary Arts (3564). Students seeking entry-level credentials for professional food service positions should speak with an academic and career advisor.


Details iconImportant information you’ll need when applying for admission:
Field of Interest
Business, Entrepreneurialism, and Management
Culinary Fundamentals (CER)
Total Credits Required
Effective term
Fall 2019

Students must earn a grade of C or better in all courses within the program.
Students are required to obtain a Maricopa County Food Handlers Card before the start of in-person culinary arts courses.

What You'll Learn
  • Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products. (CUL101, CUL102, CUL103, CUL104)
  • Practice national standards for the safe and sanitary handling of food and kitchen equipment. (CUL101, CUL102, CUL103, CUL104)
  • Describe procedures for back of house operations that address purchasing, inventory, cost controls, and nutritional guidelines. (CUL101, CUL102, CUL103, CUL104)
  • Practice professional and ethical behavior in the hospitality industry. (CUL101, CUL102, CUL103, CUL104)
  • Demonstrate effective communication skills to facilitate teamwork and time management. (CUL101, CUL102, CUL103, CUL104)
  • Compose multiple flavors, textures, and colors into products that are reflective of industry trends. (CUL101, CUL102, CUL103, CUL104)
Career Opportunities
Required courses
Course #Course TitleCredits
CUL101Culinary Basics3
CUL102Hot Foods3
CUL103Breakfast and Cold Foods3
CUL104Bakery and Pastry3
Course Sequence by Term
Restricted Electives
Course #Course TitleCredits
CUL+++++Any CUL Culinary Arts prefixed course(s) except courses used to satisfy Required Courses1-4

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.