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CUL127: Classical Desserts
– 3 credits
Advanced principles and techniques in commercial baking and dessert preparation. Focus on fine pastries with European flair and on desserts served in better hotels, restaurants, and resorts. Preparation of macaroons, tarts, puff pastries, specialty cakes, and desserts such as Bavarian creams, mousses, custards, souffles, crepe desserts, and flammeries. Preparation and use of sauces, techniques for using nuts and chocolate, and exploration of new recipes. Prerequisites: A grade of C or better in CUL113, or permission of Program Director.
Class#
Location
Delivery
Dates
Days
Times
Instructors
Availability
11470
Scottsdale
Culinary Kitchen - AP Bldg
In Person
08/25 –
10/17
Fall 2025
M,Tu
5:30PM – 10:00PM
- K. Murdock
Open
6 of 12 seats available
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Costs include CUL Course Fee: $250.00
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Notes
- Notes: This class meets for an 8-week period during the full length semester. Students should expect an increased amount of work each week during the 8 weeks as compared to the same class offered in the full semester. Students are encouraged to work with an academic advisor to be sure their course load is balanced over the course of a given semester.
A current Maricopa County Food Handler’s Certificate must be submitted to the Culinary Program prior to starting this class.
Uniforms required. Place orders with SCC Bookstore prior to the start of class. https://www.bkstr.com/scottsdaleccstore/shop/school-supplies/specialty-supplies/culinary
Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less.
Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
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No books listed at the bookstore, contact instructor
CUL127: Classical Desserts – 3 credits
Advanced principles and techniques in commercial baking and dessert preparation. Focus on fine pastries with European flair and on desserts served in better hotels, restaurants, and resorts. Preparation of macaroons, tarts, puff pastries, specialty cakes, and desserts such as Bavarian creams, mousses, custards, souffles, crepe desserts, and flammeries. Preparation and use of sauces, techniques for using nuts and chocolate, and exploration of new recipes. Prerequisites: A grade of C or better in CUL113, or permission of Program Director.
| Class# | Location | Delivery | Dates | Days | Times | Instructors | Availability |
|---|---|---|---|---|---|---|---|
|
11470
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
08/25 –
10/17
Fall 2025 |
M,Tu
|
5:30PM – 10:00PM
|
|
Open
6 of 12 seats available |
|
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