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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
12067
Scottsdale
Culinary Kitchen - AP Bldg
In Person
10/20 –
12/19
Fall 2025
M,Tu,W,Th
8:30AM – 2:00PM
- C. Quest
Open
9 of 15 Seats Available
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Costs include CUL Course Fee: $400.00
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Notes
- Notes: Majors Only
Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments
Uniforms required. Place orders with SCC Bookstore prior to the start of class. https://www.bkstr.com/scottsdaleccstore/shop/school-supplies/specialty-supplies/culinary
A current Maricopa County Food Handler’s Certificate must be submitted to the Culinary Program prior to starting this class.
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
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 |
|---|---|---|---|---|---|---|---|
|
12067
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
10/20 –
12/19
Fall 2025 |
M,Tu,W,Th
|
8:30AM – 2:00PM
|
|
Open
9 of 15 Seats Available |
|
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