Search Results
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
12176
Scottsdale
Online Course
Hybrid
08/25 –
10/17
Fall 2025
M
N/A
- S. Bowers
Open
4 of 15 seats available
-
Notes
- Notes: This class meets on campus in AP215 from 9:00 AM - 2:00 PM on 9/29. 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.
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.
Majors Only
Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments
-
No books listed at the bookstore, contact instructor
12177
Scottsdale
Online Course
Hybrid
10/20 –
12/19
Fall 2025
M
N/A
- S. Bowers
Open
5 of 15 seats available
-
Notes
- Notes: This class meets on campus in AP215 from 9:00 AM - 2:00 PM on 12/8. Additional information will be provided on the first day of 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.
Majors Only
Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments
-
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
11435
Scottsdale
Culinary Kitchen - AP Bldg
In Person
08/26 –
10/17
Fall 2025
Tu,W
5:30PM – 10:00PM
- J. Trier
Open
1 of 12 seats available
-
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.
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
12142
Scottsdale
Culinary Kitchen - AP Bldg
In Person
10/21 –
12/19
Fall 2025
Tu,W
5:30PM – 10:00PM
- J. Trier
Open
9 of 12 seats available
-
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
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
11905
Scottsdale
Online Course
Online
10/20 –
12/19
Fall 2025
N/A
N/A
- S. Bowers
Open
5 of 20 seats available
-
Notes
- Notes: 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
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
10830
Estrella Mountain
Internet/ Online Class
Online
08/25 –
12/19
Fall 2025
N/A
N/A
- Z. Shepherd
Open
13 of 32 seats available
-
Notes
- 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.
-
Book Information
11446
Scottsdale
Online Course
Online
08/25 –
10/17
Fall 2025
N/A
N/A
- T. Bowers
Open
8 of 20 seats available
-
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 must obtain required textbooks and/or other materials prior to the class start date.
-
Book Information
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
11916
Scottsdale
Applied Science Bldg. AP 276
Hybrid
08/27 –
12/19
Fall 2025
W
2:30PM – 3:30PM
- A. Holian
Open
1 of 20 seats available
-
Notes
- 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
33203
Scottsdale
Applied Science Bldg. AP 276
Hybrid
08/27 –
12/19
Fall 2025
W
3:45PM – 4:45PM
- A. Holian
Open
18 of 20 seats available
-
Notes
- 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.
-
Textbook info pending
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
11470
Scottsdale
Culinary Kitchen - AP Bldg
In Person
08/25 –
10/17
Fall 2025
M,Tu
5:30PM – 10:00PM
- K. Murdock
Open
5 of 12 seats available
-
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.
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
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
6 of 18 seats available
-
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
7 of 12 seats available
-
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
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
12179
Scottsdale
Culinary Kitchen - AP Bldg
In Person
08/25 –
10/17
Fall 2025
M,Tu,W,Th
8:30AM – 12:30PM
- Staff
Open
5 of 15 seats available
-
Costs include CUL Course Fee: $400.00
-
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.
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
12180
Scottsdale
Culinary Kitchen - AP Bldg
In Person
10/20 –
12/19
Fall 2025
M,Tu,W,Th
8:30AM – 12:30PM
- Staff
Open
6 of 15 seats available
-
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
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
12211
Scottsdale
Culinary Kitchen - AP Bldg
In Person
08/26 –
10/17
Fall 2025
Tu,W,Th
10:00AM – 2:30PM
- M. Dow
Open
6 of 15 seats available
-
Costs include CUL Course Fee: $400.00
-
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.
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
12212
Scottsdale
Culinary Kitchen - AP Bldg
In Person
10/21 –
12/19
Fall 2025
Tu,W,Th
10:00AM – 2:30PM
- M. Dow
Open
5 of 15 seats available
-
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
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
25212
Scottsdale
Culinary Kitchen - AP Bldg
In Person
08/27 –
10/17
Fall 2025
W,Th
5:30PM – 10:00PM
- K. Omerovic
Open
4 of 12 seats available
-
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.
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.
- Additional Notes: 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
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
-
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
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
12181
Scottsdale
Applied Science Bldg. AP 276
Hybrid
08/26 –
12/19
Fall 2025
Tu
7:00AM – 8:15AM
- J. Donnenfield
Open
9 of 30 seats available
-
Notes
- 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.
This class meets on campus from 7:00 AM - 8:15 AM on the following dates: 8/26, 9/9, 9/23,10/7,10/21, 11/4, 11/18,12/2 and 12/16. Additional information will be provided on the first day of class.
-
Book Information
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
12066
Scottsdale
Culinary Kitchen - AP Bldg
In Person
08/25 –
10/17
Fall 2025
M,Tu,W,Th
8:30AM – 2:00PM
- C. Quest
Open
4 of 15 seats available
-
Costs include CUL Course Fee: $400.00
-
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.
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
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
7 of 15 seats available
-
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
12068
Scottsdale
Culinary Kitchen - AP Bldg
In Person
08/25 –
10/17
Fall 2025
M,Tu,W,Th
8:30AM – 2:00PM
- C. Cwierz
Open
6 of 15 seats available
-
Costs include CUL Course Fee: $400.00
-
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.
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
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
5 of 15 seats available
-
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
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 |
---|---|---|---|---|---|---|---|
12176
|
Scottsdale
Online Course |
Hybrid
|
08/25 –
10/17
Fall 2025 |
M
|
N/A
|
|
Open
4 of 15 seats available |
|
|||||||
12177
|
Scottsdale
Online Course |
Hybrid
|
10/20 –
12/19
Fall 2025 |
M
|
N/A
|
|
Open
5 of 15 seats available |
|
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 |
---|---|---|---|---|---|---|---|
11435
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
08/26 –
10/17
Fall 2025 |
Tu,W
|
5:30PM – 10:00PM
|
|
Open
1 of 12 seats available |
|
|||||||
12142
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
10/21 –
12/19
Fall 2025 |
Tu,W
|
5:30PM – 10:00PM
|
|
Open
9 of 12 seats available |
|
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 |
---|---|---|---|---|---|---|---|
11905
|
Scottsdale
Online Course |
Online
|
10/20 –
12/19
Fall 2025 |
N/A
|
N/A
|
|
Open
5 of 20 seats available |
|
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 |
---|---|---|---|---|---|---|---|
10830
|
Estrella Mountain
Internet/ Online Class |
Online
|
08/25 –
12/19
Fall 2025 |
N/A
|
N/A
|
|
Open
13 of 32 seats available |
|
|||||||
11446
|
Scottsdale
Online Course |
Online
|
08/25 –
10/17
Fall 2025 |
N/A
|
N/A
|
|
Open
8 of 20 seats available |
|
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 |
---|---|---|---|---|---|---|---|
11916
|
Scottsdale
Applied Science Bldg. AP 276 |
Hybrid
|
08/27 –
12/19
Fall 2025 |
W
|
2:30PM – 3:30PM
|
|
Open
1 of 20 seats available |
|
|||||||
33203
|
Scottsdale
Applied Science Bldg. AP 276 |
Hybrid
|
08/27 –
12/19
Fall 2025 |
W
|
3:45PM – 4:45PM
|
|
Open
18 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 |
---|---|---|---|---|---|---|---|
11470
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
08/25 –
10/17
Fall 2025 |
M,Tu
|
5:30PM – 10:00PM
|
|
Open
5 of 12 seats available |
|
|||||||
10708
|
Estrella Mountain
Agave Hall Culinary Lab 109 |
In Person
|
10/27 –
12/19
Fall 2025 |
M,W
|
4:00PM – 8:10PM
|
|
Open
6 of 18 seats available |
|
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
|
|
Open
7 of 12 seats available |
|
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 |
---|---|---|---|---|---|---|---|
12179
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
08/25 –
10/17
Fall 2025 |
M,Tu,W,Th
|
8:30AM – 12:30PM
|
|
Open
5 of 15 seats available |
|
|||||||
12180
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
10/20 –
12/19
Fall 2025 |
M,Tu,W,Th
|
8:30AM – 12:30PM
|
|
Open
6 of 15 seats available |
|
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 |
---|---|---|---|---|---|---|---|
12211
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
08/26 –
10/17
Fall 2025 |
Tu,W,Th
|
10:00AM – 2:30PM
|
|
Open
6 of 15 seats available |
|
|||||||
12212
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
10/21 –
12/19
Fall 2025 |
Tu,W,Th
|
10:00AM – 2:30PM
|
|
Open
5 of 15 seats available |
|
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 |
---|---|---|---|---|---|---|---|
25212
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
08/27 –
10/17
Fall 2025 |
W,Th
|
5:30PM – 10:00PM
|
|
Open
4 of 12 seats available |
|
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
|
|
Open
2 of 12 seats available |
|
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 |
---|---|---|---|---|---|---|---|
12181
|
Scottsdale
Applied Science Bldg. AP 276 |
Hybrid
|
08/26 –
12/19
Fall 2025 |
Tu
|
7:00AM – 8:15AM
|
|
Open
9 of 30 seats available |
|
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 |
---|---|---|---|---|---|---|---|
12066
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
08/25 –
10/17
Fall 2025 |
M,Tu,W,Th
|
8:30AM – 2:00PM
|
|
Open
4 of 15 seats available |
|
|||||||
12067
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
10/20 –
12/19
Fall 2025 |
M,Tu,W,Th
|
8:30AM – 2:00PM
|
|
Open
7 of 15 seats available |
|
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 |
---|---|---|---|---|---|---|---|
12068
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
08/25 –
10/17
Fall 2025 |
M,Tu,W,Th
|
8:30AM – 2:00PM
|
|
Open
6 of 15 seats available |
|
|||||||
12069
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
10/20 –
12/19
Fall 2025 |
M,Tu,W,Th
|
8:30AM – 2:00PM
|
|
Open
5 of 15 seats available |
|