1 Course / 1 Class found
Search Results
CUL137: Specialty Breads and Breakfast Pastry
– 3 credits
The preparation of classical and artisan breads using advanced production techniques and skills. Classic breakfast pastry, with the production of laminated doughs, sweet doughs, and rich yeast doughs to include Danish, croissant, puff pastry, brioche, and other international classics. Completion of edible centerpieces made out of various styles of bread. Note: Students must have or obtain a current Maricopa County Arizona Food Handler`s 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 CUL113 or permission of Program Director.
Class#
Location
Delivery
Dates
Days
Times
Instructors
Availability
30263
Scottsdale
Culinary Kitchen - AP Bldg
In Person
03/19 –
05/09
Spring 2025
W,Th
5:30PM – 10:00PM
- K. Omerovic
Class Started
Contact Enrollment Services for Registration Assistance
-
Costs include CUL Course Fee: $250.00
-
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.
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 30263 costs include CUL Course Fee: $250
-
No books listed at the bookstore, contact instructor
CUL137: Specialty Breads and Breakfast Pastry – 3 credits
The preparation of classical and artisan breads using advanced production techniques and skills. Classic breakfast pastry, with the production of laminated doughs, sweet doughs, and rich yeast doughs to include Danish, croissant, puff pastry, brioche, and other international classics. Completion of edible centerpieces made out of various styles of bread. Note: Students must have or obtain a current Maricopa County Arizona Food Handler`s 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 CUL113 or permission of Program Director.
| Class# | Location | Delivery | Dates | Days | Times | Instructors | Availability |
|---|---|---|---|---|---|---|---|
|
30263
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
03/19 –
05/09
Spring 2025 |
W,Th
|
5:30PM – 10:00PM
|
|
Class Started
Contact Enrollment Services for Registration Assistance |
|
|||||||