Matched 15 Courses / 22 Classes

Culinary Basics (CUL101) 3 Credits

Theory and practice of basic elements of culinary arts fundamentals. Emphasis on safety, sanitation and uniform requirements, culinary terminology, basic nutritional guidelines, equipment needs and usage, standard measurements, knife selection and care, basic knife cuts, and fruit and vegetable identification and preparation. Prerequisites: None.

Class# Semester Location Delivery Dates Days Times Instructor Availability
20483 Fall 2021 Scottsdale
On Your Time Online
Online 08/23/2021 - 10/15/2021 N/A N/A
  • S. Bowers
Open
17 of 20 Seats Available
  • Notes
    • Class 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.
      On Your Time Online classes do not meet at specific class times. Coursework must be completed according to deadlines. Students are required to have access to a computer or mobile device, and Internet access.
Class# Semester Location Delivery Dates Days Times Instructor Availability
21588 Fall 2021 Scottsdale
On Your Time Online
Online 10/18/2021 - 12/17/2021 N/A N/A
  • S. Bowers
Open
20 of 20 Seats Available
  • Notes
    • Class 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.
      On Your Time Online classes do not meet at specific class times. Coursework must be completed according to deadlines. Students are required to have access to a computer or mobile device, and Internet access.

Hot Foods (CUL102) 3 Credits

Cooking techniques and preparation of varied meat, fish and poultry items. Theory and practice of production of stocks, sauces, and soups. Study of butchering, yields, purchasing and grade classification. Prerequisites: None.

Class# Semester Location Delivery Dates Days Times Instructor Availability
20816 Fall 2021 Scottsdale
On Your Time Online
Online 10/18/2021 - 12/17/2021 N/A N/A
  • S. Bowers
Open
18 of 20 Seats Available
  • Notes
    • Class 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.
      ONLINE CLASS. Conducted via the Internet and designed for highly motivated, computer-literate, self-directed students.

Breakfast and Cold Foods (CUL103) 3 Credits

Cooking techniques and preparation of breakfast items, salads, sandwiches, and dressings. Theory and practice of production of egg, pasta, cheeses, and fruit dishes, canapTs and hors d`oeuvre creations. Study of lettuces, fruits, grains, cheeses and dressings as components of salads and sandwiches.
Prerequisites: None.

Class# Semester Location Delivery Dates Days Times Instructor Availability
20497 Fall 2021 Scottsdale
On Your Time Online
Online 08/23/2021 - 10/15/2021 N/A N/A
  • M. Dow
Open
18 of 20 Seats Available
  • Notes
    • Class 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.
      ONLINE CLASS. Conducted via the Internet and designed for highly motivated, computer-literate, self-directed students.
Class# Semester Location Delivery Dates Days Times Instructor Availability
21098 Fall 2021 Scottsdale
On Your Time Online
Online 10/25/2021 - 12/17/2021 N/A N/A
  • M. Dow
Open
14 of 20 Seats Available
  • Notes
    • Class 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.
      ONLINE CLASS. Conducted via the Internet and designed for highly motivated, computer-literate, self-directed students.

Bakery and Pastry (CUL104) 3 Credits

Provides a study of cooking techniques and preparation methods for cakes, pies, cookies and simple desserts as well as production of doughs and breads. Includes preparation of various bakery sauces and toppings, uses of chocolate, and appropriate presentation methods for various types of desserts.
Prerequisites: None.

Class# Semester Location Delivery Dates Days Times Instructor Availability
20498 Fall 2021 Scottsdale
On Your Time Online
Online 10/25/2021 - 12/17/2021 N/A N/A
  • T. Greenwalt
Open
16 of 20 Seats Available
  • Notes
    • Class 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.
      ONLINE CLASS. Conducted via the Internet and designed for highly motivated, computer-literate, self-directed students.

Principles of Professional Cooking (CUL105) 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# Semester Location Delivery Dates Days Times Instructor Availability
12552 Fall 2021 Estrella Mountain
Komatke Hall-C Regions Restaur
In Person 08/23/2021 - 10/15/2021 M,W 8:00AM - 12:10PM
  • Staff
Open
1 of 12 Seats Available
  • Notes
    • Class Notes: Flex Start Class
      Class 12552 costs include CUL Course Fee: $100
    • Additional Class Notes: 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 Institute, please contact the Student Specialist at 623.935.8805.

Commercial Baking Techniques (CUL113) 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# Semester Location Delivery Dates Days Times Instructor Availability
12545 Fall 2021 Estrella Mountain
Komatke Hall-C Regions Restaur
In Person 08/23/2021 - 10/15/2021 M,W 4:30PM - 8:40PM
  • Staff
Open
6 of 12 Seats Available
  • Notes
    • Class Notes: Flex Start Class
      Class 12545 costs include CUL Course Fee: $100
    • Additional Class Notes: 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 Institute, please contact the Student Specialist at 623.935.8805.
Class# Semester Location Delivery Dates Days Times Instructor Availability
20838 Fall 2021 Scottsdale
Live Online Instruction
Hybrid 08/25/2021 - 10/15/2021 W,Th 5:00PM - 9:30PM
  • K. Utsler
Open
10 of 15 Seats Available
  • Notes
    • Class Notes: Class 20838 meets at Live Online Instruction Wednesdays from Aug 25 to Oct 15, 2021 from 5:00PM - 9:30PM
      Class 20838 also meets at AP Bldg. TeachKitchen RM 251A Thursdays from Aug 26 to Oct 15, 2021 from 5:00PM - 9:30PM
      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.
      HYBRID CLASS. Blends classroom and online instruction/activities resulting in fewer in-person class meetings. Designed for highly motivated, self-directed, computer-literate students.
      Additional student out-of-pocket expense approx. $200 for kitchen uniforms & tools required for class. Purchases can be made at the SCC Bookstore. Uniforms and supplies are required for every class.
      Class 20838 costs include CUL Course Fee: $150
Class# Semester Location Delivery Dates Days Times Instructor Availability
21590 Fall 2021 Scottsdale
AP Bldg. TeachKitchen RM 251A
Hybrid 10/27/2021 - 12/17/2021 W,Th 5:00PM - 9:30PM
  • K. Utsler
Open
14 of 15 Seats Available
  • Notes
    • Class Notes: Class 21590 meets at Live Online Instruction Wednesdays from Oct 27 to Dec 17, 2021 from 5:00PM - 9:30PM
      Class 21590 also meets at AP Bldg. TeachKitchen RM 251A Thursdays from Oct 28 to Dec 17, 2021 from 5:00PM - 9:30PM
      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.
      HYBRID CLASS. Blends classroom and online instruction/activities resulting in fewer in-person class meetings. Designed for highly motivated, self-directed, computer-literate students.
      Additional student out-of-pocket expense approx. $200 for kitchen uniforms & tools required for class. Purchases can be made at the SCC Bookstore. Uniforms and supplies are required for every class.
      Class 21590 costs include CUL Course Fee: $150

Food Service Sanitation, Safety And Stewarding (CUL115) 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 Maricopa County Health Department. 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# Semester Location Delivery Dates Days Times Instructor Availability
12647 Fall 2021 Estrella Mountain
Ocotillo LearnStudio 120
In Person 08/23/2021 - 12/17/2021 M,W 2:30PM - 3:20PM
  • Staff
Open
9 of 16 Seats Available
Class# Semester Location Delivery Dates Days Times Instructor Availability
21326 Fall 2021 Scottsdale
On Your Time Online
Online 08/23/2021 - 10/15/2021 N/A N/A
  • S. Bowers
Open
22 of 30 Seats Available
  • Notes
    • Class Notes: Students that are ServSafe Managers are exempt from this course.

      Textbook and test voucher totaling $68.00 are required.
      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.
      ONLINE CLASS. Conducted via the Internet and designed for highly motivated, computer-literate, self-directed students.

      Required proctored testing is available at no cost on campus or for a fee through online proctoring services. For specific information, visit: scottsdalecc.edu/college-resources/elearning

      Instruction, activities, and assignments are completed online. Exams may require onsite attendance.
      This course requires online proctoring. Students are required to have a computer with internet access, a microphone and a webcam.
      Must use Google Chrome web browser for ProctorU exam.

Baking Theory and Retail Operations (CUL119) 3 Credits

Baking principles to include detailed study of ingredients, heat transfer, and recipe conversions. Basic business operations for a retail bakery including bakery product line and floor plan design. Prerequisites: None.

Class# Semester Location Delivery Dates Days Times Instructor Availability
12574 Fall 2021 Estrella Mountain
Internet/ Online Class
Online 08/23/2021 - 12/17/2021 N/A N/A
  • Staff
Open
24 of 27 Seats Available
Class# Semester Location Delivery Dates Days Times Instructor Availability
20872 Fall 2021 Scottsdale
On Your Time Online
Online 08/23/2021 - 10/15/2021 N/A N/A
  • Staff
Open
26 of 30 Seats Available
  • Notes
    • Class 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.
      On Your Time Online classes do not meet at specific class times. Coursework must be completed according to deadlines. Students are required to have access to a computer or mobile device, and Internet access.
      Class 20872 costs include CUL Course Fee: $20

Food Costing, Purchasing and Inventory Control (CUL120) 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# Semester Location Delivery Dates Days Times Instructor Availability
12660 Fall 2021 Estrella Mountain
Ocotillo LearnStudio 120
In Person 08/23/2021 - 12/17/2021 M,W 1:00PM - 2:15PM
  • Staff
Open
6 of 16 Seats Available

Classical Desserts (CUL127) 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# Semester Location Delivery Dates Days Times Instructor Availability
20908 Fall 2021 Scottsdale
AP Bldg. TeachKitchen RM 251A
Hybrid 08/23/2021 - 10/15/2021 M,Tu 5:00PM - 9:30PM
  • K. Murdock
Open
7 of 15 Seats Available
  • Notes
    • Class Notes: Class 20908 meets at AP Bldg. TeachKitchen RM 251A Mondays from Aug 23 to Oct 15, 2021 from 5:00PM - 9:30PM
      Class 20908 also meets at Live Online Instruction Tuesdays from Aug 23 to Oct 15, 2021 from 5:00PM - 9:30PM
      HYBRID CLASS. Blends classroom and online instruction/activities resulting in fewer in-person class meetings. Designed for highly motivated, self-directed, computer-literate students.
      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.
      Additional student out-of-pocket expense approx. $200 for kitchen uniforms & tools required for class. Purchase can be made at the SCC Bookstore. Uniforms and supplies are required for every class.
      Class 20908 costs include CUL Course Fee: $150
Class# Semester Location Delivery Dates Days Times Instructor Availability
12544 Fall 2021 Estrella Mountain
Komatke Hall-C Regions Restaur
In Person 10/25/2021 - 12/17/2021 M,W 4:30PM - 8:40PM
  • Staff
Open
8 of 12 Seats Available
  • Notes
    • Class Notes: Flex Start Class
      Class 12544 costs include CUL Course Fee: $100
    • Additional Class Notes: 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 Institute, please contact the Student Specialist at 623.935.8805.

Specialty Breads and Breakfast Pastry (CUL137) 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. Prerequisites: A grade of C or better in CUL113 or permission of Program Director.

Class# Semester Location Delivery Dates Days Times Instructor Availability
21591 Fall 2021 Scottsdale
AP Bldg. TeachKitchen RM 251A
Hybrid 10/25/2021 - 12/17/2021 M,Tu 5:00PM - 9:30PM
  • D. Boman
Open
13 of 15 Seats Available
  • Notes
    • Class Notes: Class 21591 meets at AP Bldg. TeachKitchen RM 251A Mondays from Oct 25 to Dec 17, 2021 from 5:00PM - 9:30PM
      Class 21591 also meets at Live Online Instruction Tuesdays from Oct 26 to Dec 17, 2021 from 5:00PM - 9:30PM
      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.
      HYBRID CLASS. Blends classroom and online instruction/activities resulting in fewer in-person class meetings. Designed for highly motivated, self-directed, computer-literate students.
      Additional student out-of-pocket expense approx. $200 for kitchen uniforms & tools required for class. Purchases can be made at the SCC Bookstore. Uniforms and supplies are required for every class.
      Class 21591 costs include CUL Course Fee: $150

International Cuisine (CUL201) 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# Semester Location Delivery Dates Days Times Instructor Availability
12542 Fall 2021 Estrella Mountain
Komatke Hall-C Regions Restaur
In Person 08/24/2021 - 10/15/2021 Tu,Th 8:00AM - 12:30PM
  • Staff
Open
1 of 12 Seats Available
  • Notes
    • Class Notes: Flex Start Class
      Class 12542 costs include CUL Course Fee: $100
    • Additional Class Notes: 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 Institute, please contact the Student Specialist at 623.935.8805.

Advanced Pastry Arts (CUL215) 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# Semester Location Delivery Dates Days Times Instructor Availability
21592 Fall 2021 Scottsdale
AP Bldg. TeachKitchen RM 251A
Hybrid 10/25/2021 - 12/17/2021 M,Tu 5:00PM - 9:30PM
  • K. Murdock
Open
4 of 15 Seats Available
  • Notes
    • Class Notes: Class 21592 meets at Live Online Instruction Mondays from Oct 25 to Dec 17, 2021 from 5:00PM - 9:30PM
      Class 21592 also meets at AP Bldg. TeachKitchen RM 251A Tuesdays from Oct 26 to Dec 17, 2021 from 5:00PM - 9:30PM
      HYBRID CLASS. Blends classroom and online instruction/activities resulting in fewer in-person class meetings. Designed for highly motivated, self-directed, computer-literate students.
      Additional student out-of-pocket expense approx. $200 for kitchen uniforms & tools required for class. Purchases can be made at the SCC Bookstore. Uniforms and supplies are required for every class.
      Class 21592 costs include CUL Course Fee: $150

Wedding Cake Production (CUL217) 3 Credits

Basic and advanced execution for special occasion, wedding, and groom's cakes to include initial design work, baking, icing, and advanced finishing techniques to include the use of fondant and gum paste. Enhancement of cakes to include basic sugar, pastillage, and chocolate decoration. Prerequisites: A grade of C or better in CUL113 or permission of Program Director.

Class# Semester Location Delivery Dates Days Times Instructor Availability
12543 Fall 2021 Estrella Mountain
Komatke Hall-C Regions Restaur
In Person 10/29/2021 - 12/17/2021 F 8:00AM - 4:30PM
  • Staff
Open
10 of 12 Seats Available
  • Notes
    • Class Notes: Flex Start Class
      Class 12543 costs include CUL Course Fee: $100
    • Additional Class Notes: 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 Institute, please contact the Student Specialist at 623.935.8805.

Professional Pastry Techniques (CUL219) 3 Credits

Advanced production techniques for plated desserts, frozen desserts, modern and classical gateaux, petits fours, and chocolates. Prerequisites: A grade of C or better in CUL113 or permission of Program Director.

Class# Semester Location Delivery Dates Days Times Instructor Availability
21105 Fall 2021 Scottsdale
AP Bldg. TeachKitchen RM 251A
Hybrid 08/23/2021 - 10/15/2021 M,Tu 5:00PM - 9:30PM
  • D. Boman
Open
12 of 15 Seats Available
  • Notes
    • Class Notes: Class 21105 meets at AP Bldg. TeachKitchen RM 251A Tuesdays from Aug 23 to Oct 15, 2021 from 5:00PM - 9:30PM
      Class 21105 also meets at Live Online Instruction Mondays from Aug 23 to Oct 15, 2021 from 5:00PM - 9:30PM
      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.
      HYBRID CLASS. Blends classroom and online instruction/activities resulting in fewer in-person class meetings. Designed for highly motivated, self-directed, computer-literate students.
      Additional student out-of-pocket expense approx. $200 for kitchen uniforms & tools required for class. Purchase can be made at the SCC Bookstore. Uniforms and supplies are required for every class.
      Class 21105 costs include CUL Course Fee: $150