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CUL109: Menu Design and Development – 2 credits

Essential skills of menu planning and cost controls to follow a market plan. Emphasis on purchasing, receiving, storage, forecasting, production control, food and beverage control, budgeting, and evaluation systems. Provides a working model for food operation and appropriate menu to fit market plan. Prerequisites: None.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
18861	Scottsdale Online Course	Hybrid In-Person	8/24 – 10/16 Fall 2026	M	N/A	S. Bowers	Open 1 of 15 seats available
18861	Notes This class meets on campus in AP215 from 9:00 AM - 2:00 PM on 10/5. Additional information will be provided on the first day of class. 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 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
18862	Scottsdale Online Course	Hybrid In-Person	10/19 – 12/18 Fall 2026	M	N/A	S. Bowers	Open 1 of 15 seats available
18862	Notes This class meets on campus in AP215 from 9:00 AM - 2:00 PM on 12/7. Additional information will be provided on the first day of class. Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments Majors Only 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

CUL115: Food Service Sanitation – 2 credits

Focuses on the theory and practice of food service safety and sanitation. Emphasis on understanding and applying the Hazard Analysis Critical Control Points (HACCP) concept. Reviews legal elements of food service sanitation based on requirements and recommendations of regulatory authorities. Focuses on stewarding as an important kitchen support service with emphasis on appropriate practices and principles of receiving food and product rotation. Prerequisites: None.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
18633	Scottsdale Online Course	Online	10/19 – 12/18 Fall 2026	N/A	N/A	S. Bowers	Open 9 of 20 seats available
18633	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. Students that are ServSafe Managers are exempt from this course. Students must obtain required textbooks and/or other materials prior to the class start date. Book Information Get book at the Bookstore
19166	Scottsdale Online Course	Online	10/19 – 12/18 Fall 2026	N/A	N/A	M. Bergmans	Open 20 of 20 seats available
19166	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. Students that are ServSafe Managers are exempt from this course. Students must obtain required textbooks and/or other materials prior to the class start date. Book Information Get book at the Bookstore

CUL119: Bakery Operations – 3 credits

Basic business operations for a bakery including examination of product lines, menu development, pricing, and marketing strategies. Prerequisites: None.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
18243	Scottsdale Online Course	Online	8/24 – 10/16 Fall 2026	N/A	N/A	T. Bowers	Open 6 of 20 seats available
18243	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. Students must obtain required textbooks and/or other materials prior to the class start date. Book Information Get book at the Bookstore

CUL120: Food Costing, Purchasing and Inventory Control – 3 credits

Basic skills necessary to understand and utilize cost controls. Focus on measurements, recipe costing and yield analysis. Application of systems and practices for efficient food purchasing, storage, production, budgeting and inventory. Prerequisites: None.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
19072	Scottsdale Applied Science Bldg. AP 276	Hybrid In-Person	8/24 – 12/18 Fall 2026	M	3:30PM – 5:00PM	A. Holian	Open 12 of 20 seats available
19072	Notes Majors Only Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments Students must obtain required textbooks and/or other materials prior to the class start date. Book Information Get books at the Bookstore
18642	Scottsdale Applied Science Bldg. AP 276	Hybrid In-Person	8/26 – 12/18 Fall 2026	W	2:15PM – 3:45PM	A. Holian	Open 7 of 20 seats available
18642	Notes Majors Only Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments Students must obtain required textbooks and/or other materials prior to the class start date. Book Information Get books at the Bookstore

CUL150: Garde Manger and Cold Foods – 6 credits

Studies all facets of garde manger and cold foods with an emphasis on safety and sanitation, standard commercial kitchen equipment, salads, dressings, sandwiches, cold sauces, salad condiments, basic knife skills, and a foundation in herbs, spices, vinegars and oils. Introduces basic cooking techniques and production organization when creating salads, cold soups, appetizers and sandwiches. Prerequisites: None. 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.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
18863	Scottsdale Culinary Kitchen - AP Bldg	In Person	8/24 – 10/16 Fall 2026	M,Tu,W,Th	8:30AM – 1:00PM	Staff	Open 1 of 15 seats available
18863	Costs include CUL Course Fee: $500.00 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 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
18864	Scottsdale Culinary Kitchen - AP Bldg	In Person	10/19 – 12/18 Fall 2026	M,Tu,W,Th	8:30AM – 1:00PM	Staff	Open 2 of 15 seats available
18864	Costs include CUL Course Fee: $500.00 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 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

CUL175: Restaurant Operations Management – 6 credits

Studies all facets of front of the house operations with an emphasis on operating a casual dining room including food and beverage service, proper etiquette, service techniques, point-of-sales operations and presenting guest checks. Introduces sustainability, dining room set-up, types of service and guest relations. Prerequisites: None. 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.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
18887	Scottsdale Culinary Kitchen - AP Bldg	In Person	8/25 – 10/16 Fall 2026	Tu,W,Th	10:00AM – 2:30PM	M. Dow	Open 1 of 15 seats available
18887	Costs include CUL Course Fee: $500.00 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 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
18888	Scottsdale Culinary Kitchen - AP Bldg	In Person	10/20 – 12/18 Fall 2026	Tu,W,Th	10:00AM – 2:30PM	M. Dow	Open 2 of 15 seats available
18888	Costs include CUL Course Fee: $500.00 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. 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

CUL215: Advanced Pastry Arts – 3 credits

Advanced pastry arts and decorative work as applied to showpieces and special occasion cakes. Includes sugar work such as pulled, blown, and poured as well as the use of tempered and modeling chocolate. Design and execution of a three-tier wedding cake as well as work on a special occasion and team wedding cake using gum paste, pastillage, chocolate, or marzipan. Includes desserts for special diets and spa desserts. Note: CUL215 may be repeated for a total of six (6) credit hours. Prerequisites: A grade of C or better in CUL113 or permission of Program Director.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
18977	Scottsdale Culinary Kitchen - AP Bldg	In Person	8/26 – 10/16 Fall 2026	W,Th	5:30PM – 10:00PM	C. Kreshock	Open 1 of 12 seats available
18977	Costs include CUL Course Fee: $300.00 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. 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. 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. No books listed at the bookstore, contact instructor

CUL220: Culinary Nutrition – 2 credits

Study of basic nutrition concepts with an emphasis on the nutritional concerns of restaurants and other types of food service operations. Focuses on nutrients in foods, the relationships to other nutrients and the planning of well-balanced menus throughout the life cycle. Prerequisites: None.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
33408	Scottsdale Applied Science Bldg. AP 276	Hybrid In-Person	10/20 – 12/18 Fall 2026	Tu	7:30AM – 9:45AM	Staff	Open 2 of 15 seats available
33408	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 Students must obtain required textbooks and/or other materials prior to the class start date. Textbook info pending

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
18771	Scottsdale Culinary Kitchen - AP Bldg	In Person	8/24 – 10/16 Fall 2026	M,Tu,W,Th	8:30AM – 2:00PM	C. Quest	Open 2 of 12 seats available
18771	Costs include CUL Course Fee: $500.00 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 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
18772	Scottsdale Culinary Kitchen - AP Bldg	In Person	10/19 – 12/18 Fall 2026	M,Tu,W,Th	8:30AM – 2:00PM	C. Quest	Open 5 of 12 seats available
18772	Costs include CUL Course Fee: $500.00 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 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

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
18773	Scottsdale Culinary Kitchen - AP Bldg	In Person	8/24 – 10/16 Fall 2026	M,Tu,W,Th	8:30AM – 2:00PM	C. Cwierz	Open 4 of 12 seats available
18773	Costs include CUL Course Fee: $500.00 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. 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
18774	Scottsdale Culinary Kitchen - AP Bldg	In Person	10/19 – 12/18 Fall 2026	M,Tu,W,Th	8:30AM – 2:00PM	C. Cwierz	Open 2 of 12 seats available
18774	Costs include CUL Course Fee: $500.00 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. Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. Uniforms required. Place orders with SCC Bookstore prior to the start of class. https://www.bkstr.com/scottsdaleccstore/shop/school-supplies/specialty-supplies/culinary No books listed at the bookstore, contact instructor

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