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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
12176	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
12177	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
11435	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
12142	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
11905	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 Get book at the Bookstore

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
10830	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 Get book at the Bookstore
11446	Scottsdale Online Course	Online	08/25 – 10/17 Fall 2025	N/A	N/A	T. Bowers	Open 8 of 20 seats available
11446	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 Get book at the Bookstore

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
11916	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 Get books at the Bookstore
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
33203	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
11470	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
10708	Costs include CUL Course Fee: $125.00 Notes Notes: Flex Start Class Additional Notes: New Culinary students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to: https://www.estrellamountain.edu/institutes/culinary-institute/orientation For questions and advisement concerning the Culinary Arts Program, please contact a Student Specialist at business-culinary@estrellamountain.edu. Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. No books listed at the bookstore, contact instructor

CUL137: Specialty Breads and Breakfast Pastry – 3 credits

The preparation of classical and artisan breads using advanced production techniques and skills. Classic breakfast pastry, with the production of laminated doughs, sweet doughs, and rich yeast doughs to include Danish, croissant, puff pastry, brioche, and other international classics. Completion of edible centerpieces made out of various styles of bread. Note: Students must have or obtain a current Maricopa County Arizona Food Handler`s Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course. Prerequisites: A grade of C or better in CUL113 or permission of Program Director.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
25214	Scottsdale Culinary Kitchen - AP Bldg	In Person	10/22 – 12/19 Fall 2025	W,Th	5:30PM – 10:00PM	K. Omerovic	Open 7 of 12 seats available
25214	Costs include CUL Course Fee: $250.00 Notes Notes: A current Maricopa County Food Handler’s Certificate must be submitted to the Culinary Program prior to starting this class. Uniforms required. Place orders with SCC Bookstore prior to the start of class. https://www.bkstr.com/scottsdaleccstore/shop/school-supplies/specialty-supplies/culinary Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. No books listed at the bookstore, contact instructor

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
12179	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
12180	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
12211	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
12212	Costs include CUL Course Fee: $400.00 Notes Notes: Majors Only Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments A current Maricopa County Food Handler’s Certificate must be submitted to the Culinary Program prior to starting this class. Uniforms required. Place orders with SCC Bookstore prior to the start of class. https://www.bkstr.com/scottsdaleccstore/shop/school-supplies/specialty-supplies/culinary Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. No books listed at the bookstore, contact instructor

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
25212	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
12065	Costs include CUL Course Fee: $250.00 Notes Notes: A current Maricopa County Food Handler’s Certificate must be submitted to the Culinary Program prior to starting this class. Uniforms required. Place orders with SCC Bookstore prior to the start of class. https://www.bkstr.com/scottsdaleccstore/shop/school-supplies/specialty-supplies/culinary Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. No books listed at the bookstore, contact instructor

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
12181	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 Get books at the Bookstore

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
12066	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
12067	Costs include CUL Course Fee: $400.00 Notes Notes: Majors Only Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments Uniforms required. Place orders with SCC Bookstore prior to the start of class. https://www.bkstr.com/scottsdaleccstore/shop/school-supplies/specialty-supplies/culinary A current Maricopa County Food Handler’s Certificate must be submitted to the Culinary Program prior to starting this class. Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. No books listed at the bookstore, contact instructor

CUL260: Baking and Pastry – 6 credits

Studies all facets of bakery operations with an emphasis on French, regional, international and contemporary baking techniques. Focus on rapid, high-quality hand production of doughs, breads, creams, desserts, cookies and pastries. Students also practice planning, ordering, scheduling and producing a variety of baked goods. Note: Students must have or obtain a current Maricopa County Arizona Food Handlers Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course. Prerequisites: A grade of C or better in CUL150.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
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
12068	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
12069	Costs include CUL Course Fee: $400.00 Notes Notes: Majors Only Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments A current Maricopa County Food Handler’s Certificate must be submitted to the Culinary Program prior to starting this class. Uniforms required. Place orders with SCC Bookstore prior to the start of class. https://www.bkstr.com/scottsdaleccstore/shop/school-supplies/specialty-supplies/culinary Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. No books listed at the bookstore, contact instructor

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