Find a Class

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
10820	Estrella Mountain Agave Hall Culinary Lab 109	In Person	10/27 – 12/19 Fall 2025	M,W	8:00AM – 12:10PM	H. Pierceall	Open 1 of 18 seats available
10820	Costs include CUL Course Fee: $125.00 Notes Notes: Flex Start Class Additional Notes: 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

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
35069	Scottsdale Online Course	Online	10/27 – 12/19 Fall 2025	N/A	N/A	Staff	Open 13 of 20 seats available
35069	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. 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

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
10708	Estrella Mountain Agave Hall Culinary Lab 109	In Person	10/27 – 12/19 Fall 2025	M,W	4:00PM – 8:10PM	Z. Shepherd	Open 4 of 18 seats available
10708	Costs include CUL Course Fee: $125.00 Notes Notes: Flex Start Class Additional Notes: 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
25214	Scottsdale Culinary Kitchen - AP Bldg	In Person	10/22 – 12/19 Fall 2025	W,Th	5:30PM – 10:00PM	K. Omerovic	Open 5 of 12 seats available
25214	Costs include CUL Course Fee: $250.00 Notes Notes: 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 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. 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
12212	Scottsdale Culinary Kitchen - AP Bldg	In Person	10/21 – 12/19 Fall 2025	Tu,W,Th	10:00AM – 2:30PM	M. Dow	Open 1 of 15 seats available
12212	Costs include CUL Course Fee: $400.00 Notes Notes: 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 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. 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
12065	Scottsdale Culinary Kitchen - AP Bldg	In Person	10/20 – 12/19 Fall 2025	M,Tu	5:30PM – 10:00PM	K. Murdock	Open 2 of 12 seats available
12065	Costs include CUL Course Fee: $250.00 Notes Notes: 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 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. No books listed at the bookstore, contact instructor

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
12067	Scottsdale Culinary Kitchen - AP Bldg	In Person	10/20 – 12/19 Fall 2025	M,Tu,W,Th	8:30AM – 2:00PM	C. Quest	Open 9 of 15 seats available
12067	Costs include CUL Course Fee: $400.00 Notes Notes: 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. 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
12069	Scottsdale Culinary Kitchen - AP Bldg	In Person	10/20 – 12/19 Fall 2025	M,Tu,W,Th	8:30AM – 2:00PM	C. Cwierz	Open 7 of 15 seats available
12069	Costs include CUL Course Fee: $400.00 Notes Notes: 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 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. No books listed at the bookstore, contact instructor

Search Results