Phoenix College Catalog 2009-10
Phoenix College Catalog 2009-10
Phoenix College Catalog 2009-10
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+ = Course requires a Pre-Corequisite ++ = Any module<br />
<strong>Phoenix</strong> <strong>College</strong> <strong>2009</strong>–20<strong>10</strong> CATALOG | 133<br />
Department Chairperson: Mrs S. Phillips<br />
Contact: (602) 285-7287 and/or<br />
sylvia.phillips@pcmail.maricopa.edu<br />
Pattern Design, Level II<br />
Certificate of Completion — CCL 5949<br />
15 Credits<br />
The Certificates of Completion (CCL) in Pattern Design develop the<br />
skills necessary to create patterns at two distinct levels. At Level II,<br />
students apply advanced flat pattern techniques. Draping for fashion<br />
design, pattern drafting, computer-assisted pattern making, and<br />
completion of original designs are emphasized.<br />
Program Notes: Students must earn a grade of “C” or better in all<br />
courses required within the program.<br />
Admission Criteria: None<br />
Program Prerequisites: 12 Credits<br />
Certificate of Completion in Pattern Design, Level I (5947) (12<br />
credits)<br />
TEC111 . . . . . . . . . .Clothing Construction ....................3<br />
TEC124 . . . . . . . . . .Advanced Clothing Construction + ..........3<br />
TEC225. . . . . . . . . .Pattern Design I + .......................3<br />
TEC231. . . . . . . . . .Pattern Grading + .......................3<br />
Required Courses: 15 Credits<br />
TEC224. . . . . . . . . .Pattern Drafting + .......................2<br />
TEC226 . . . . . . . . .Draping for Fashion Design + ..............3<br />
TEC228. . . . . . . . . .Advanced Draping for Fashion Design + .....3<br />
TEC230 . . . . . . . . .Pattern Design II + ......................3<br />
TEC233 . . . . . . . . .Computer-Assisted Pattern Making + .......3<br />
TEC270. . . . . . . . . .Design Studio +. ........................1<br />
Certificates may contain additional course requirements.<br />
Restricted Electives: None<br />
Free Electives: None<br />
General Education: None<br />
APPLIED ARTS and HUMAN SCIENCES —<br />
FOOD and NUTRITION<br />
Department Chairperson: Mrs. S. Phillips<br />
Program Director: Chef S. Robinson<br />
Contact: (602) 285-7287 and/or<br />
sylvia.phillips@pcmail.maricopa.edu<br />
Required Courses: 7 Credits<br />
Students must earn a grade of "C" or better for each course listed in<br />
the "Required Courses" area.<br />
FON<strong>10</strong>4 . . . . . . . . .Certification in Food Service Safety and<br />
Sanitation ..............................1<br />
FON118 . . . . . . . . .Commercial Baking Techniques ............3<br />
FON180 . . . . . . . . .Principles and Skills for Professional Cooking . 3<br />
Restricted Electives: 6-7 Credits<br />
FON181 . . . . . . . . .French Cuisine ..........................3<br />
FON182 . . . . . . . . .American Regional Cuisine ................3<br />
FON183 . . . . . . . . .International Cuisines ....................3<br />
FON184 . . . . . . . . .Pacific Rim Cuisine ......................3<br />
FON190 . . . . . . . . .Professional Cooking Practicum + ..........7<br />
Free Electives: None.<br />
General Education: None.<br />
Department Chairperson: Mrs. S. Phillips<br />
Program Director: Chef S. Robinson<br />
Contact: (602) 285-7287 and/or<br />
sylvia.phillips@pcmail.maricopa.edu<br />
Commercial Baking<br />
Certificate of Completion — CCL 5534<br />
13 Credits<br />
The Certificate of Completion (CCL) in Commercial Baking prepares<br />
students who want to specialize in the pastry aspect of the food<br />
service industry. Instruction includes principles and techniques such<br />
as chocolate techniques, rolled décor media, sugar work, special<br />
occasion, and wedding cakes, showpieces, and desserts for special<br />
diets.<br />
Program Notes: + indicates course has prerequisites and/or<br />
corequisites. Students must earn a grade of “C” or better in all<br />
courses required within the program.<br />
Admission Criteria: None.<br />
Program Prerequisites: None.<br />
Required Courses: 13 Credits<br />
FON<strong>10</strong>4 . . . . . . . . .Certification in Food Service Safety<br />
and Sanitation ..........................1<br />
FON118 . . . . . . . . .Commercial Baking Techniques ............3<br />
FON218 . . . . . . . . .Commercial Baking: Classical Desserts . . . . . . 3<br />
FON220 . . . . . . . . .Advanced Pastry Arts + ..................3<br />
FON241 . . . . . . . . .Principles of Human Nutrition ..............3<br />
Restricted Electives: None.<br />
Free Electives: None.<br />
General Education: None.<br />
Applied Arts &<br />
Human Sciences<br />
Commercial Food Preparation<br />
Certificate of Completion — CCL 5732<br />
13-14 Credits<br />
The Certificate of Completion (CCL) in Commercial Food Preparation<br />
includes principles and hands-on training required for basic entrylevel<br />
cooking positions.<br />
Program Prerequisites: None.<br />
Program Notes: + indicates course has prerequisites and/or<br />
corequisites.<br />
Admission Criteria: None.<br />
Program Prerequisites: None.<br />
Department Chairperson: Mrs. S. Phillips<br />
Program Director: Chef S. Robinson<br />
Contact: (602) 285-7287 and/or<br />
sylvia.phillips@pcmail.maricopa.edu<br />
Culinary Studies<br />
Associate in Applied Science — AAS 3063<br />
62 Credits<br />
The Associate in Applied Science (AAS) degree in Culinary Studies is<br />
designed to teach basic cooking principles and techniques in a<br />
state-of-the-art setting. The emphasis is on skills needed for<br />
employment in a commercial food operation where food is prepared<br />
and served in volume. Instruction includes principles of professional
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