Hospitality | Culinary Arts

Faculty Expertise

The faculty serving on Instructional Councils are best positioned to provide consistent, expert evaluation of faculty coursework and credentials so as to determine relevance within a specific teaching field. Therefore, Human Resources, Department/Division Chairs, Deans, VPAAs, and other stakeholders must coordinate with the relevant Instructional Councils to determine if the established minimum qualifications are met by candidates for Faculty (Residential, Adjunct, or Dual Enrollment) positions.

Occupational

For occupational disciplines, a combination of education and/or experience is required to qualify. A faculty may qualify with any of the following:

  • Five years of occupational experience in the field to be taught OR
  • Three years of occupational experience in the field to be taught and a Bachelor’s degree or higher OR 
  • A Master’s degree or higher in the teaching field OR
  • A Master’s degree of higher in any field with 18 graduate credits in the teaching field OR
  • A Master’s degree of higher in any field with a combination of 24 upper division and/or graduate credits in the teaching field  OR
Instructional Council (IC)
Hospitality
Faculty Service Area (FSA)
Culinary Arts
Subjects
CUL
Course Subjects

CUL, HRM

Course Titles and Keywords

Culinary Arts, Baking / Pastry, Food and Nutrition, Hotel & Restaurant Management, Business Administration/Management, Culinary Science, Family and Consumer Science, Culinary Studies, Commercial Food Service, Family and Consumer Sciences, Institutional Food Service

 

Description

All candidates must be certified as ServSafe Manager at the time of application.  

Full-time or equivalent professional teaching experience within the CUL discipline that, upon review and approval by stakeholders, demonstrates applicable experience in the field to be taught.

The following American Culinary Federation Certifications can be considered as equivalent experience for the required occupation experience:

  • Certified Master Chef (CMC)
  • Certified Master Pastry Chef (CMPC)
  • Certified Executive Chef (CEC)
  • Certified Executive Pastry Chef (CEPC)
  • Certified Chef de Cuisine (CCC)
  • Certified Culinary Administrator (CCA)
  • Certified Culinary Educator (CCE)

*See rubric for details on how certifications may be equivalent to full-time occupational experience.

Rationale

ServSafe Manager certification is required by Maricopa County Environmental Services.

The American Culinary Federation is a nationally recognized professional Chef's organization.  The ACF provides certification levels to industry professionals that require proof of occupational / industry experience. 

Occupational Experience

Letter from employer confirming job title and duration of employment.

OR

American Culinary Federation Certificate of Completion
 

Accepted Disciplines/Subfields

Examples of job titles that qualify as occupational experience may include:  


Cook I, Cook II, Breakfast Cook, Banquet Chef, Catering Chef, Baker, Pastry Chef, Garde Manger, Cold Kitchen/Pantry, Saucier, Kitchen Manager, Chef de Partie, Chef de Cuisine, Kitchen Supervisor, Rounds, Sous Chef, Executive Chef, Head Chef, Corporate Chef, Owner (food and beverage business), Food and Beverage Director, Server, General Manager, Front of House Manager, Culinary Instructor.  Additional titles may be acceptable upon review by the Hospitality Instructional Council.
 

(updated and effective Spring 2025)