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 | 135<br />
Instruction includes theory and practical application in nutrition,<br />
menu planning and analysis, food sanitation and safety, purchasing,<br />
management and supervision, and commercial food preparation. A<br />
Certificate of Completion (CCL) is also available.<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: None.<br />
Required Courses: 18 Credits<br />
FON<strong>10</strong>2 . . . . . . . . .Menu Planning. .........................2<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 />
FON202 . . . . . . . . .Purchasing for Food Service Systems .......3<br />
FON206 . . . . . . . . .Food Service Management. ...............3<br />
FON208 . . . . . . . . .Supervisory Functions in Food Service ......3<br />
Restricted Electives: 19 Credits<br />
Students should select from the following courses in consultation<br />
with a department advisor.<br />
ACC111. . . . . . . . . .Accounting Principles I ...................3<br />
BPC+++++ . . . . . .Any BPC Course(s) AND/OR<br />
CIS++++++ . . . . . .Any CIS Course(s) . . . . . . . . . . . . . . . . . . . . . .1-3<br />
FON+++++ . . . . . .Any FON courses not listed in the Required<br />
Courses area ...........................9<br />
GBS131 . . . . . . . . .Business Calculations ....................3<br />
GBS151 . . . . . . . . .Introduction to Business ..................3<br />
GBS205 . . . . . . . . .Legal, Ethical, and Regulatory Issues in Business<br />
3<br />
MGT175 . . . . . . . . .Business Organization and Management .....3<br />
MGT253 . . . . . . . . .Owning and Operating a Small Business .....3<br />
MKT271 . . . . . . . . .Principles of Marketing ...................3<br />
Free Electives: None.<br />
General Education: 24-27 Credits<br />
CORE: 15-17 Credits<br />
First-Year Composition:<br />
Any approved General Education<br />
course in the First-Year Composition area. + ..................6<br />
Oral Communication:<br />
Any approved General Education<br />
course in the Oral Communication area. + ....................3<br />
Critical Reading:<br />
Any approved General Education<br />
course in the Critical Reading area. + ........................3<br />
Mathematics:<br />
Any approved General Education course<br />
in the Mathematics area. + .............................. 3-5<br />
DISTRIBUTION: 9-<strong>10</strong> Credits<br />
Humanities and Fine Arts:<br />
Any approved General Education course in the<br />
Humanities and Fine Arts area. ........................... 2-3<br />
Social and Behavioral Sciences:<br />
ECN211 . . . . . . . . .Macroeconomic Principles (3)OR<br />
ECN212 . . . . . . . . .Microeconomic Principles (3) OR<br />
PSY<strong>10</strong>1 . . . . . . . . .Introduction to Psychology (3) OR<br />
SOC<strong>10</strong>1 . . . . . . . . .Introduction to Sociology (3) ...............3<br />
Natural Sciences:<br />
FON241 . . . . . . . . .Principles of Human Nutrition + . ...........3<br />
FON241LL . . . . . . .Principles of Human Nutrition Laboratory + ...1<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 />
Food Service Administration<br />
Certificate of Completion — CCL 5368<br />
21 Credits<br />
The Food Service Administration Certificate of Completion (CCL)<br />
Program offers excellent opportunities for training in the quantity<br />
foods industry. The curriculum is planned to train for beginning<br />
supervisory positions in industrial and school cafeterias, hospitals,<br />
long term care facilities, restaurants, hotels, and other operations<br />
where food is served in quantity.<br />
Instruction includes theory and practical application in nutrition,<br />
menu planning and analysis, food sanitation and safety, purchasing,<br />
management and supervision, and commercial food preparation. An<br />
Associate in Applied Science (AAS) degree is also available.<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: None.<br />
Required Courses: 21 Credits<br />
FON<strong>10</strong>2 . . . . . . . . .Menu Planning .........................2<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 />
FON202 . . . . . . . . .Purchasing for Food Service Systems .......3<br />
FON206 . . . . . . . . .Food Service Management ...............3<br />
FON208 . . . . . . . . .Supervisory Functions in Food Service ......3<br />
FON241 . . . . . . . . .Principles of Human Nutrition + ............3<br />
Restricted Electives: None.<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 />
Professional Food and Beverage Service<br />
Certificate of Completion — CCL 5364<br />
15 Credits<br />
The Certificate of Completion in Professional Food and Beverage<br />
Service is designed to prepare the student for employment as a<br />
professional food server in the finer dining establishments.<br />
Coursework emphasizes the theoretical and practical aspects of food<br />
and beverage service and includes food sanitation and safety,<br />
exposure to professional cooking, and basic nutrition concepts.<br />
Program Prerequisites: None.<br />
Required Courses: 15 Credits<br />
Students must earn a grade of “C” or better in each course listed in<br />
the Required Courses area.<br />
FON<strong>10</strong>0 . . . . . . . . .Introductory Nutrition ....................3<br />
FON<strong>10</strong>4 . . . . . . . . .Certification in Food Service Safety and<br />
Sanitation ..............................1<br />
FON122 . . . . . . . . .Principles of Food and Beverage Service .....3<br />
FON124 . . . . . . . . .Customer Service Practicum+ .............4<br />
FON150 . . . . . . . . .Banquet Food and Beverage Service<br />
Externship+ ............................1<br />
FON180 . . . . . . . . .Principles and Skills for Professional Cooking . 3<br />
Applied Arts &<br />
Human Sciences
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