Phoenix College Programs - Multiple Choices - Maricopa ...

Phoenix College 2005-2006 Catalog • 125
Program Prerequisites: 21 Credits
Certificate of Completion in Fashion Illustration, Level I
(5941) (13 credits) AND
Certificate of Completion in Fashion Illustration, Level II
(5943) (8 credits) 21
Required Course: 3 Credits
TEC136 Fashion Illustration III+ 3
Restricted Electives: 2-3 Credits
ART117 Life Drawing II+ 3
TEC125 Fashion Design 3
TEC271AB Fashion Design Internship+ 2
(Note: Certificates may contain additional course
requirements.)
Department Chairperson: Mrs. S. Phillips
Pattern Design, Level I
Certificate of Completion — CCL 5947
12 Credits
The Certificates of Completion in Pattern Design develop the
skills needed to create patterns at two distinct levels. Level I
introduces skills used in the flat pattern and draping methods of
pattern making as well as pattern grading techniques used in
industry.
Program Notes: Students must earn a grade of “C” or better in
all courses required within the program.
Program Prerequisites: 3 Credits
TEC111 Clothing Construction 3
Required Courses: 9 Credits
TEC124 Advanced Clothing Construction+ 3
TEC225 Pattern Design I+ 3
TEC231 Pattern Grading+ 3
Required Courses: 7 Credits
TEC226 Draping for Fashion Design+ 3
TEC230 Pattern Design II+ 3
TEC270 Design Studio+ 1
(Note: Certificates may contain certain additional course
requirements.)
APPLIED ARTS & HUMAN SCIENCES — FOOD &
NUTRITION
Department Chairperson: Mrs. S. Phillips
Program Director: Chef S. Robinson
Commercial Food Preparation
Certificate of Completion — CCL 5732
13-14 Credits
Courses required for the Certificate of Completion in
Commercial Food Preparation include principles and hands-on
training required for basic entry level cooking positions.
Program Prerequisites: None.
Program Notes: Students must earn a grade of "C" or better in
each course in the Required Courses area.
Required Courses: 7 Credits
FON104 Certification in Food Service Safety and
Sanitation 1
FON118 Commercial Baking Techniques 3
FON180 Principles & Skills for Professional Cooking 3
Restricted Electives: 6-7 Credits
FON181 French Cuisine 3
FON182 American Regional Cuisine 3
FON183 International Cuisines 3
FON184 Pacific Rim Cuisine 3
FON190 Professional Cooking Practicum + 7
Applied Arts &
Human Sciences
Department Chairperson: Mrs S. Phillips
Pattern Design, Level II
Certificate of Completion — CCL 5949
7 Credits
The Certificates of Completion in Pattern Design develop the
skills necessary to create patterns at two distinct levels. At Level
II, students apply advanced flat pattern techniques. Draping for
fashion design and completion of original designs are
emphasized.
Program Notes: Students must earn a grade of “C” or better in
all courses required within the program.
Program Prerequisites: 12 Credits
Certificate of Completion in Pattern Design, Level I
(5947) (12 credits)
TEC111 Clothing Construction 3
TEC124 Advanced Clothing Construction+ 3
TEC225 Pattern Design I+ 3
TEC231 Pattern Grading+ 3
Department Chairperson: Mrs. S. Phillips
Program Director: Chef S. Robinson
Culinary Studies
Associate in Applied Science — AAS 3782
65-68 Credits
The Associate in Applied Science in Culinary Studies is
designed to teach basic cooking principles and techniques in a
state-of-the-art setting. Emphasis is on skills needed for
employment in a commercial food operation where food is
prepared and served in volume. Instruction includes principles
of professional cooking and baking, volume food production,
food sanitation and safety, purchasing, menu planning,
customer service, and basic nutrition concepts.
Program Note: Students must earn a grade of “C” or better in
all courses required within the program.
Program Prerequisites: None.