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CUL230: Savory and Hot Foods – 6 credits

Studies all facets of hot foods with an emphasis on French, regional, international and contemporary cooking techniques. Focus on vegetable preparation, stocks, sauces and soups. Students also practice organization, communication, teamwork and plating skills. Prerequisites: A grade of C or better in CUL150.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
12066	Scottsdale Culinary Kitchen - AP Bldg	In Person	08/25 – 10/17 Fall 2025	M,Tu,W,Th	8:30AM – 2:00PM	C. Quest	Open 5 of 15 Seats Available
12066	Costs include CUL Course Fee: $400.00 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. Majors Only Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments 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. No books listed at the bookstore, contact instructor

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CUL230: Savory and Hot Foods – 6 credits

SUN System