Search Results

34 classes / 20 courses

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
19656
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
1/20 – 3/12
Spring 2027
Mon, Wed
8:00 AM – 12:10 PM
  • S. Griffiths
Open
1 of 18 seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class
    Class 19656 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
19771
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
1/19 – 3/12
Spring 2027
Tue, Thu
4:00 – 8:10 PM
  • F. Coloma Jr
Open
6 of 18 seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class
    Class 19771 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

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
19784
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
3/22 – 5/14
Spring 2027
Mon, Wed
8:00 AM – 12:10 PM
  • S. Griffiths
Open
3 of 18 seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class
    Class 19784 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

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
15356
Scottsdale
Online Course
Hybrid In-Person
1/19 – 3/12
Spring 2027
Mon
N/A
  • S. Bowers
Open
4 of 15 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.
    This class meets on campus in AP215 from 8:30 AM - 3:00 PM on 3/1. Additional information will be provided on the first day of class.
    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
15357
Scottsdale
Online Course
Hybrid In-Person
3/22 – 5/14
Spring 2027
Mon
N/A
  • S. Bowers
Open
9 of 15 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.
    This class meets on campus in AP215 from 8:30 AM - 3:00 PM on 5/3. Additional information will be provided on the first day of class.
    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

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
19657
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
1/20 – 3/12
Spring 2027
Mon, Wed
4:00 – 8:10 PM
  • D. Samano-Morales
Closed
No seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class
    Class 19657 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
14989
Scottsdale
Culinary Kitchen - AP Bldg
In Person
1/19 – 3/12
Spring 2027
Tue, Wed
5:30 – 10:00 PM
  • J. Trier
Open
4 of 10 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.
    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 14989 costs include CUL Course Fee: $300
  • No books listed at the bookstore, contact instructor
15345
Scottsdale
Culinary Kitchen - AP Bldg
In Person
3/23 – 5/14
Spring 2027
Tue, Wed
5:30 – 10:00 PM
  • J. Trier
Open
7 of 10 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.
    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 15345 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
14856
Scottsdale
Online Course
Online
1/19 – 3/12
Spring 2027
N/A
  • S. Bowers
Open
11 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.
    Majors Only
    Students must obtain required textbooks and/or other materials prior to the class start date.
15161
Scottsdale
Online Course
Online
3/22 – 5/14
Spring 2027
N/A
  • S. Bowers
Open
13 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.
    Majors Only
    Students must obtain required textbooks and/or other materials prior to the class start date.
15557
Scottsdale
Online Course
Online
3/22 – 5/14
Spring 2027
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.
    Majors Only
    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
14708
Scottsdale
Online Course
Online
1/19 – 3/12
Spring 2027
N/A
  • T. Bowers
Open
11 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
15511
Scottsdale
Applied Science Bldg. AP 276
Hybrid In-Person
1/25 – 5/14
Spring 2027
Mon
2:30 – 4:30 PM
  • A. Holian
Open
2 of 20 seats available
15099
Scottsdale
Applied Science Bldg. AP 276
Hybrid In-Person
1/27 – 5/14
Spring 2027
Wed
2:30 – 4:30 PM
  • 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
15347
Scottsdale
Culinary Kitchen - AP Bldg
In Person
1/19 – 3/12
Spring 2027
Mon, Tue
5:30 – 10:10 PM
  • 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.
    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 15347 costs include CUL Course Fee: $300
  • 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
15227
Scottsdale
Culinary Kitchen - AP Bldg
In Person
3/24 – 5/14
Spring 2027
Wed, Thu
5:30 – 10:00 PM
  • K. Omerovic
Open
2 of 10 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.
    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 15227 costs include CUL Course Fee: $300
  • No books listed at the bookstore, contact instructor
19762
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
3/26 – 5/14
Spring 2027
Fri
7:30 AM – 4:00 PM
  • S. Griffiths
Open
1 of 18 seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class
    Class 19762 costs include CUL Course Fee: $125
    Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
    This course is offered once per academic year - only in the spring term. Students who need it to fulfill program requirements are encouraged to plan their schedules accordingly.
  • 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
15348
Scottsdale
Culinary Kitchen - AP Bldg
In Person
1/19 – 3/12
Spring 2027
Mon, Tue, Wed, Thu
8:30 AM – 1:00 PM
  • Staff
Open
9 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
    Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
    Class 15348 costs include CUL Course Fee: $500
  • No books listed at the bookstore, contact instructor
15349
Scottsdale
Culinary Kitchen - AP Bldg
In Person
3/22 – 5/14
Spring 2027
Mon, Tue, Wed, Thu
8:30 AM – 1:00 PM
  • Staff
Open
3 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
    Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
    Class 15349 costs include CUL Course Fee: $500
  • No books listed at the bookstore, contact instructor

CUL170: Dining Room Operations I – 3 credits

Focuses on theory and practice of operating a casual dining room; includes set-up and clean-up, food and beverage service, proper etiquette, point-of-sale operation and presenting guest checks. Emphasis on service techniques, including buffet and banquet set-ups, and customer accommodations.
Prerequisites: None.

Class# Location Delivery Dates Days / Times Instructors Availability
19704
Estrella Mountain
Agave Hall Regions Restaurant
In Person
1/19 – 5/14
Spring 2027
Tue, Thu
10:30 AM – 1:15 PM
  • D. DeLong
Closed
No seats available
  • Costs include CUL Course Fee: $100.00
  • Class 19704 costs include CUL Course Fee: $100
    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

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
15350
Scottsdale
Culinary Kitchen - AP Bldg
In Person
1/19 – 3/12
Spring 2027
Tue, Wed, Thu
10:30 AM – 2:30 PM
  • M. Dow
Open
3 of 15 seats available
  • Costs include CUL Course Fee: $500.00
  • Class 15350 meets at Culinary Kitchen - AP Bldg Tuesdays from Jan 19 to Mar 12, 2027 from 10:30AM - 2:30PM
    Class 15350 also meets at Culinary Kitchen - AP Bldg Wednesdays/Thursdays from Jan 20 to Mar 12, 2027 from 10:00AM - 2:30PM
    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.
    Class 15350 costs include CUL Course Fee: $500
  • No books listed at the bookstore, contact instructor
15351
Scottsdale
Culinary Kitchen - AP Bldg
In Person
3/23 – 5/14
Spring 2027
Tue, Wed, Thu
10:30 AM – 2:30 PM
  • M. Dow
Open
9 of 15 seats available
  • Costs include CUL Course Fee: $500.00
  • Class 15351 meets at Culinary Kitchen - AP Bldg Wednesdays/Thursdays from Mar 23 to May 14, 2027 from 10:00AM - 2:30PM
    Class 15351 also meets at Culinary Kitchen - AP Bldg Tuesdays from Mar 23 to May 14, 2027 from 10:30AM - 2:30PM
    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.
    Class 15351 costs include CUL Course Fee: $500
  • No books listed at the bookstore, contact instructor

CUL203: American Regional Cuisine – 3 credits

American regional 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 American regions. Emphasis on practical cooking experiences in a restaurant setting. American regions to include, but not limited to: Southern, Cajun/Creole, New England, Mid-West, and Pacific Coast. Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.

Class# Location Delivery Dates Days / Times Instructors Availability
19649
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
1/19 – 3/12
Spring 2027
Tue, Thu
8:00 AM – 1:15 PM
  • J. Kalfus
Closed
No seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class
    Class 19649 costs include CUL Course Fee: $125
    Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
    This course is offered once per academic year - only in the spring term. Students who need it to fulfill program requirements are encouraged to plan their schedules accordingly.
  • No books listed at the bookstore, contact instructor

CUL205: French Cuisine – 3 credits

Principles of French cooking applied to restaurant kitchens. Includes review of safety and sanitation principles, orientation to French culture, use of French terms and recipes, and reading French menus. Emphasis on practical experiences in preparing French meals in a restaurant kitchen. Introduces preparation of appetizers, hors d'oeurves, charcuterie items, pastries, and desserts. Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.

Class# Location Delivery Dates Days / Times Instructors Availability
19670
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
3/23 – 5/14
Spring 2027
Tue, Thu
8:00 AM – 1:15 PM
  • J. Kalfus
Closed
No seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class
    Class 19670 costs include CUL Course Fee: $125
    Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
    This course is offered once per academic year - only in the spring term. Students who need it to fulfill program requirements are encouraged to plan their schedules accordingly.
  • 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
15352
Scottsdale
Culinary Kitchen - AP Bldg
In Person
1/20 – 3/12
Spring 2027
Wed, Thu
5:30 – 10:00 PM
  • K. Omerovic
Open
7 of 10 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.
    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 15352 costs include CUL Course Fee: $300
  • No books listed at the bookstore, contact instructor

CUL217: Specialty Cakes – 3 credits

Advanced techniques for the production of special occasion cakes, including initial design work, baking, icing, and finishing components. Prerequisites: A grade of C or better in CUL113 or permission of Program Director.

Class# Location Delivery Dates Days / Times Instructors Availability
15353
Scottsdale
Culinary Kitchen - AP Bldg
In Person
3/22 – 5/14
Spring 2027
Mon, Tue
5:30 – 10:00 PM
  • 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.
    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 15353 costs include CUL Course Fee: $300
  • No books listed at the bookstore, contact instructor
19790
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
3/22 – 5/14
Spring 2027
Mon, Wed
4:00 – 8:10 PM
  • Z. Shepherd
Closed
No seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class
    Class 19790 costs include CUL Course Fee: $125
    This course is offered once per academic year - only in the spring term. Students who need it to fulfill program requirements are encouraged to plan their schedules accordingly.
  • 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
15354
Scottsdale
Applied Science Bldg. AP 276
Hybrid In-Person
1/19 – 3/12
Spring 2027
Tue
7:30 – 10:10 AM
  • M. Redmond
Open
5 of 16 seats available
  • Majors Only
    Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments
    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.
    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
29869
Scottsdale
Applied Science Bldg. AP 276
Hybrid In-Person
3/23 – 5/14
Spring 2027
Tue
7:30 – 10:10 AM
  • M. Redmond
Open
10 of 16 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
    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

CUL223: Food Service Management – 3 credits

Administrative procedures and personnel relationships: Management of materials costs, record keeping and legal aspects of food and beverage service operations. Prerequisites: None.

Class# Location Delivery Dates Days / Times Instructors Availability
19669
Estrella Mountain
Ocotillo LearnStudio 101
In Person
1/19 – 5/14
Spring 2027
Tue, Thu
1:30 – 2:45 PM
  • D. DeLong
Open
9 of 32 seats available
  • This course is offered once per academic year - only in the spring term. Students who need it to fulfill program requirements are encouraged to plan their schedules accordingly.
  • 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
14544
Scottsdale
Culinary Kitchen - AP Bldg
In Person
1/19 – 3/12
Spring 2027
Mon, Tue, Wed, Thu
8:30 AM – 2:00 PM
  • C. Quest
Open
6 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
    Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
    Class 14544 costs include CUL Course Fee: $500
  • No books listed at the bookstore, contact instructor
14996
Scottsdale
Culinary Kitchen - AP Bldg
In Person
3/22 – 5/14
Spring 2027
Mon, Tue, Wed, Thu
8:30 AM – 2:00 PM
  • C. Quest
Open
5 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
    Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
    Class 14996 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
14997
Scottsdale
Culinary Kitchen - AP Bldg
In Person
3/22 – 5/14
Spring 2027
Mon, Tue, Wed, Thu
8:30 AM – 2:00 PM
  • C. Cwierz
Open
6 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
    Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
    Class 14997 costs include CUL Course Fee: $500
  • No books listed at the bookstore, contact instructor
14858
Scottsdale
Culinary Kitchen - AP Bldg
In Person
1/19 – 3/12
Spring 2027
Mon, Tue, Wed, Thu
8:30 AM – 2:00 PM
  • C. Cwierz
Open
6 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
    Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
    Class 14858 costs include CUL Course Fee: $500
  • No books listed at the bookstore, contact instructor