Phoenix College Programs - Multiple Choices - Maricopa ...

Applied Arts &
Human Sciences
126 • Phoenix College 2005-2006 Catalog
Required Courses: 35 Credits
Notes: Students who have earned credit for FON117 should
consult with the Program Director. Students must select six (6)
credits from the following series: FON181, FON182, FON183,
FON184, FON218.
FON100 Introductory Nutrition 3
FON102 Menu Planning 2
FON104 Certification in Food Service Safety and
Sanitation 1
FON118 Commercial Baking Techniques 3
FON124 Customer Service Practicum+ 4
FON179 Garde Manger 3
FON180 Principles & Skills for Professional Cooking 3
FON181 French Cuisine (3) OR
FON182 American Regional Cuisine (3) OR
FON183 International Cuisine (3)
FON184 Pacific Rim Cuisine (3) OR
FON218 Commercial Baking: Classical Desserts (3) 6
FON190 Professional Cooking Practicum+ 7
FON202 Purchasing for Food Service Systems 3
Restricted Electives: 6 Credits
Notes: Students should select from the following courses in
consultation with a department advisor.
ACC111 Accounting Principles I 3
BPC++ Any BPC Course(s) 1-3
CIS++ Any CIS Course(s) 1-3
FON++ Any FON Course(s) except courses used
to satisfy Required Courses area. 3
GBS131 Business Calculations 3
GBS205 Legal, Ethical, & Regulatory Issues in
Business 3
MGT229 Management and Leadership I 3
MGT253 Owning and Operating a Small Business 3
MKT271 Principles of Marketing 3
General Education Requirements: 24-27 Credits
Core: 15-17 Credits
First-Year Composition: Any approved General
Education course in the First-Year Composition area. 6
Oral Communication: Any approved General Education
course in the Oral Communication area. 3
Critical Reading: Any approved General Education course in
the Critical Reading area. 3
Mathematics:
Any approved General Education course in the
Mathematics area. 3-5
Distribution: 9-10 Credits
Humanities and Fine Arts: Any approved General
Education course in the Humanities and Fine Arts
area. 2-3
Social and Behavioral Sciences:
ECN111 Macroeconomic Principles (3) OR
ECN112 Microeconomic Principles (3) OR
PSY101 Introduction to Psychology (3) OR
SOC101 Introduction to Sociology (3) 3
Natural Sciences: Any approved General Education course
in the Natural Sciences area. 4
Department Chairperson: Mrs. S. Phillips
Program Director: Chef S. Robinson
Culinary Studies
Certificate of Completion — CCL 5366
35 Credits
The Certificate of Completion in Culinary Studies is designed to
teach basic cooking principles and techniques in a state-of-theart
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 Notes: Students must earn a grade of “C” or better in
all courses required within the program.
Program Prerequisites: None.
Required Courses: 35 Credits
Note: Students who have earned credit for FON117 should
consult with the Program Director. Students must select six (6)
credits from the following series: FON181, FON182, FON183,
FON184, FON218.
FON100 Introductory Nutrition 3
FON102 Menu Planning 2
FON104 Certification in Food Service Safety and
Sanitation 1
FON118 Commercial Baking Techniques 3
FON124 Customer Service Practicum + 4
FON179 Garde Manger 3
FON180 Principles and Skills for Professional
Cooking 3
FON181 French Cuisine (3) OR
FON182 American Regional Cuisine (3) OR
FON183 International Cuisines (3) OR
FON184 Pacific Rim Cuisine (3) OR
FON218 Commercial Baking: Classical Desserts (3) 6
FON190 Professional Cooking Practicum + 7
FON202 Purchasing for Food Service Systems 3
Department Chairperson: Mrs. S. Phillips
Program Director: Chef S. Robinson
Food Service Administration
Associate in Applied Science — AAS 3368
64-67 Credits
The Food Service Administration Program offers excellent
opportunities for training in the quantity foods industry. The
curriculum is planned to train for beginning supervisory
positions in industrial and school cafeterias, hospitals, long term
care facilities, restaurants, hotels, and other operations where
food is served in quantity.
Instruction includes theory and practical application in
nutrition, menu planning and analysis, food sanitation and
safety, purchasing, management and supervision, and
commercial food preparation.