18 Courses / 34 Classes found

Search Results

CUL105: Principles of Professional Cooking – 3 credits

Introductory principles and skills for professional cooking. Introduces organizational structure of kitchen staff in different types of kitchens. Includes basic principles of safety and sanitation, equipment and utensil use, French cooking terms, recipe use, measuring techniques, identification and use of seasoning agents, and basic cooking methods applied to stocks, sauces and soups, vegetables, starches, entrees, and eggs. Emphasis on practical experiences in a commercial kitchen. Prerequisites: None.

Class# Location Delivery Dates Days Times Instructors Availability
23716
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
8/24 – 10/16
Fall 2026
M,W
8:00AM – 12:10PM
  • S. Griffiths
Closed
No seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class

    New Culinary students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to:
    https://www.estrellamountain.edu/institutes/culinary-institute/orientation
    For questions and advisement concerning the Culinary Arts Program, please contact a Student Specialist at business-culinary@estrellamountain.edu.
    Class 23716 costs include CUL Course Fee: $125
    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
23745
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
8/25 – 10/16
Fall 2026
Tu,Th
4:00PM – 8:10PM
  • F. Coloma Jr
Closed
No seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class

    New Culinary students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to:
    https://www.estrellamountain.edu/institutes/culinary-institute/orientation
    For questions and advisement concerning the Culinary Arts Program, please contact a Student Specialist at business-culinary@estrellamountain.edu.
    Class 23745 costs include CUL Course Fee: $125
    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

CUL107: Cold Food and Breakfast Production – 3 credits

Cooking techniques and preparation of cold food items to include salads, sandwiches, hors d'oeuvres, and appetizers. Preparation of common breakfast foods found in restaurant operations. 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 CUL105.

Class# Location Delivery Dates Days Times Instructors Availability
23715
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
10/26 – 12/18
Fall 2026
M,W
8:00AM – 12:10PM
  • S. Griffiths
Closed
No seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class

    New Culinary students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to:
    https://www.estrellamountain.edu/institutes/culinary-institute/orientation
    For questions and advisement concerning the Culinary Arts Program, please contact a Student Specialist at business-culinary@estrellamountain.edu.
    Class 23715 costs include CUL Course Fee: $125
    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

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
Closed
No seats available
  • 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
Closed
No seats available
  • 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

CUL113: Commercial Baking Techniques – 3 credits

Principles and techniques for preparation, storage, and serving of bakery products. Includes breads, cakes, pies, pastry, cookies, fillings, and icings. Emphasis on practical experiences in a commercial bakery. Prerequisites: None. 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.

Class# Location Delivery Dates Days Times Instructors Availability
23615
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
8/24 – 10/16
Fall 2026
M,W
4:00PM – 8:10PM
  • D. Samano-Morales
Closed
No seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class
    Class 23615 costs include CUL Course Fee: $125
    New Culinary students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to:
    https://www.estrellamountain.edu/institutes/culinary-institute/orientation
    For questions and advisement concerning the Culinary Arts Program, please contact a Student Specialist at business-culinary@estrellamountain.edu.
    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
18234
Scottsdale
Culinary Kitchen - AP Bldg
In Person
8/25 – 10/16
Fall 2026
Tu,W
5:30PM – 10:00PM
  • J. Trier
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.
    Class 18234 costs include CUL Course Fee: $300
  • No books listed at the bookstore, contact instructor
18833
Scottsdale
Culinary Kitchen - AP Bldg
In Person
10/20 – 12/18
Fall 2026
Tu,W
5:30PM – 10:00PM
  • J. Trier
Closed
No seats available
  • Costs include CUL Course Fee: $300.00
  • 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.
    Class 18833 costs include CUL Course Fee: $300
  • 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
23649
Estrella Mountain
Ocotillo LearnStudio 111
In Person
8/24 – 12/18
Fall 2026
M,W
2:00PM – 2:50PM
  • D. DeLong
Closed
No seats available
18452
Scottsdale
Online Course
Online
8/24 – 10/16
Fall 2026
N/A
N/A
  • S. Bowers
Closed
No seats available
  • 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.
18633
Scottsdale
Online Course
Online
10/19 – 12/18
Fall 2026
N/A
N/A
  • S. Bowers
Open
1 of 20 seats available
  • 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.
19166
Scottsdale
Online Course
Online
10/19 – 12/18
Fall 2026
N/A
N/A
  • M. Bergmans
Open
20 of 20 seats available
  • 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.

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
23724
Estrella Mountain
Internet/ Online Class
Online
8/24 – 12/18
Fall 2026
N/A
N/A
  • Z. Shepherd
Closed
No seats available
  • Costs include CUL Course Fee: $5.00
  • Class 23724 costs include CUL Course Fee: $5
    New Culinary students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to:
    https://www.estrellamountain.edu/institutes/culinary-institute/orientation
    For questions and advisement concerning the Culinary Arts Program, please contact a Student Specialist at business-culinary@estrellamountain.edu.
  • No books listed at the bookstore, contact instructor
18243
Scottsdale
Online Course
Online
8/24 – 10/16
Fall 2026
N/A
N/A
  • T. Bowers
Open
4 of 20 seats available
  • 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.

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
11 of 20 seats available
23655
Estrella Mountain
Ocotillo LearnStudio 111
In Person
8/24 – 12/18
Fall 2026
M,W
12:30PM – 1:45PM
  • D. DeLong
Closed
No seats available
18642
Scottsdale
Applied Science Bldg. AP 276
Hybrid In-Person
8/26 – 12/18
Fall 2026
W
2:15PM – 3:45PM
  • A. Holian
Open
5 of 20 seats available

CUL127: Classical Desserts – 3 credits

Advanced principles and techniques in commercial baking and dessert preparation. Focus on fine pastries with European flair and on desserts served in better hotels, restaurants, and resorts. Preparation of macaroons, tarts, puff pastries, specialty cakes, and desserts such as Bavarian creams, mousses, custards, souffles, crepe desserts, and flammeries. Preparation and use of sauces, techniques for using nuts and chocolate, and exploration of new recipes. Prerequisites: A grade of C or better in CUL113, or permission of Program Director.

Class# Location Delivery Dates Days Times Instructors Availability
18265
Scottsdale
Culinary Kitchen - AP Bldg
In Person
8/24 – 10/16
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.
    Class 18265 costs include CUL Course Fee: $300
  • No books listed at the bookstore, contact instructor
23614
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
10/26 – 12/18
Fall 2026
M,W
4:00PM – 8:10PM
  • Z. Shepherd
Closed
No seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class
    Class 23614 costs include CUL Course Fee: $125
    New Culinary students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to:
    https://www.estrellamountain.edu/institutes/culinary-institute/orientation
    For questions and advisement concerning the Culinary Arts Program, please contact a Student Specialist at business-culinary@estrellamountain.edu.
    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

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
18978
Scottsdale
Culinary Kitchen - AP Bldg
In Person
10/21 – 12/18
Fall 2026
W,Th
5:30PM – 10:00PM
  • C. Kreshock
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.
    Class 18978 costs include CUL Course Fee: $300
  • No books listed at the bookstore, contact instructor

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
  • B. Groeger
Open
1 of 15 seats available
  • Costs include CUL Course Fee: $500.00
  • 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.
    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.
    Class 18863 costs include CUL Course Fee: $500
  • 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
  • B. Groeger
Open
1 of 15 seats available
  • Costs include CUL Course Fee: $500.00
  • 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.
    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.
    Class 18864 costs include CUL Course Fee: $500
  • 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
  • Costs include CUL Course Fee: $500.00
  • 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.
    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.
    Class 18887 costs include CUL Course Fee: $500
  • 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
1 of 15 seats available
  • Costs include CUL Course Fee: $500.00
  • 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.
    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.
    Class 18888 costs include CUL Course Fee: $500
  • No books listed at the bookstore, contact instructor

CUL201: International Cuisine – 3 credits

Gourmet international food preparation applied to restaurants. Review principles of sanitation and safety. Explores history and customs, serving styles, and preparation techniques of foods unique to selected international cultures. Emphasis on practical cooking experiences in a restaurant kitchen. Cultures to include, but not limited to: Italian, German, Oriental, Middle Eastern, and Spanish. Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.

Class# Location Delivery Dates Days Times Instructors Availability
23717
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
10/27 – 12/18
Fall 2026
Tu,Th
8:00AM – 1:00PM
  • J. Kalfus
Closed
No seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class
    Class 23717 costs include CUL Course Fee: $125
    New Culinary students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to:
    https://www.estrellamountain.edu/institutes/culinary-institute/orientation
    For questions and advisement concerning the Culinary Arts Program, please contact a Student Specialist at business-culinary@estrellamountain.edu.
    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

CUL213: Buffet Catering – 3 credits

Focuses on the basic steps of the catering process in a commercial food setting. Includes an overview of safety and sanitation principles. Emphasizes practical experiences in booking and record keeping, function planning, ordering, production, and service set-up and breakdown for both in-house and off-premise catered events. Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.

Class# Location Delivery Dates Days Times Instructors Availability
23628
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
8/25 – 10/16
Fall 2026
Tu,Th
8:00AM – 1:00PM
  • J. Kalfus
Closed
No seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class
    Class 23628 costs include CUL Course Fee: $125
    New Culinary students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to:
    https://www.estrellamountain.edu/institutes/culinary-institute/orientation
    For questions and advisement concerning the Culinary Arts Program, please contact a Student Specialist at business-culinary@estrellamountain.edu.
    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
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.
    Class 18977 costs include CUL Course Fee: $300
    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

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.
    Class 18770 costs include CUL Course Fee: $300
  • 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
18865
Scottsdale
Applied Science Bldg. AP 276
Hybrid In-Person
8/25 – 10/16
Fall 2026
Tu
7:30AM – 9:45AM
  • M. Redmond
Open
3 of 20 seats available
  • Majors Only
    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.
    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.
33408
Scottsdale
Applied Science Bldg. AP 276
Hybrid In-Person
10/20 – 12/18
Fall 2026
Tu
7:30AM – 9:45AM
  • M. Redmond
Open
5 of 20 seats available
  • 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.

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
Closed
No seats available
  • Costs include CUL Course Fee: $500.00
  • 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.
    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.
    Class 18771 costs include CUL Course Fee: $500
  • 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
4 of 12 seats available
  • Costs include CUL Course Fee: $500.00
  • 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.
    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.
    Class 18772 costs include CUL Course Fee: $500
  • 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
3 of 12 seats available
  • Costs include CUL Course Fee: $500.00
  • 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.
    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.
    Class 18773 costs include CUL Course Fee: $500
  • 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
Closed
No seats available
  • Costs include CUL Course Fee: $500.00
  • 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.
    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
    Class 18774 costs include CUL Course Fee: $500
  • No books listed at the bookstore, contact instructor