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Classical Desserts (CUL127) 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# Semester Location Delivery Dates Days Times Instructor Availability
20908 Fall 2021 Scottsdale
AP Bldg. TeachKitchen RM 251A 		Hybrid 08/23/2021 - 10/15/2021 M,Tu 5:00PM - 9:30PM
  • K. Murdock
 Class Started
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  • Notes
    • Class Notes: Class 20908 meets at AP Bldg. TeachKitchen RM 251A Mondays from Aug 23 to Oct 15, 2021 from 5:00PM - 9:30PM
      Class 20908 also meets at Live Online Instruction Tuesdays from Aug 23 to Oct 15, 2021 from 5:00PM - 9:30PM
      HYBRID CLASS. Blends classroom and online instruction/activities resulting in fewer in-person class meetings. Designed for highly motivated, self-directed, computer-literate students.
      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.
      Additional student out-of-pocket expense approx. $200 for kitchen uniforms & tools required for class. Purchase can be made at the SCC Bookstore. Uniforms and supplies are required for every class.
      Class 20908 costs include CUL Course Fee: $150