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CUL260: Baking and Pastry
– 6 credits
Studies all facets of bakery operations with an emphasis on French, regional, international and contemporary baking techniques. Focus on rapid, high-quality hand production of doughs, breads, creams, desserts, cookies and pastries. Students also practice planning, ordering, scheduling and producing a variety of baked goods. Note: Students must have or obtain a current Maricopa County Arizona Food Handlers Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course. Prerequisites: A grade of C or better in CUL150.
Class#
Location
Delivery
Dates
Days
Times
Instructors
Availability
12068
Scottsdale
Culinary Kitchen - AP Bldg
In Person
08/25 –
10/17
Fall 2025
M,Tu,W,Th
8:30AM – 2:00PM
- C. Cwierz
Open
8 of 15 Seats Available
-
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
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.
Class 12068 costs include CUL Course Fee: $400
-
No books listed at the bookstore, contact instructor
CUL260: Baking and Pastry – 6 credits
Studies all facets of bakery operations with an emphasis on French, regional, international and contemporary baking techniques. Focus on rapid, high-quality hand production of doughs, breads, creams, desserts, cookies and pastries. Students also practice planning, ordering, scheduling and producing a variety of baked goods. Note: Students must have or obtain a current Maricopa County Arizona Food Handlers Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course. Prerequisites: A grade of C or better in CUL150.
| Class# | Location | Delivery | Dates | Days | Times | Instructors | Availability |
|---|---|---|---|---|---|---|---|
|
12068
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
08/25 –
10/17
Fall 2025 |
M,Tu,W,Th
|
8:30AM – 2:00PM
|
|
Open
8 of 15 Seats Available |
|
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