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CUL219: Professional Pastry Techniques – 3 credits

Production techniques for frozen desserts, cakes with multiple components, individual pastries, and chocolates. 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 CUL113 or permission of Program Director.

Class# Location Delivery Dates Days Times Instructors Availability
18770
Scottsdale
Culinary Kitchen - AP Bldg
In Person
10/19 – 12/18
Fall 2026
M,Tu
5:30PM – 10:00PM
  • K. Murdock
Closed
No seats available
  • Costs include CUL Course Fee: $300.00
  • 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.
    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
    Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
  • Textbook info pending