5 Courses / 6 Classes found

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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
10843
Scottsdale
Culinary Kitchen - AP Bldg
In Person
06/0307/24
Summer 2025
Tu,W
5:30PM – 10:00PM
  • J. Trier
Open
3 of 12 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
13796
Scottsdale
Online Course
Online
05/2707/17
Summer 2025
N/A
N/A
  • T. Bowers
Open
8 of 20 Seats Available

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
11093
Estrella Mountain
Agave Hall Regions Restaurant
Hybrid
05/2707/31
Summer 2025
Tu,Th
10:30AM – 1:15PM
  • D. Samano-Morales
Open
5 of 16 Seats Available
  • Costs include CUL Course Fee: $125.00
    • Additional Notes: 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

CUL209: Italian Cuisine – 3 credits

Principles of Italian cooking applied to restaurant kitchens. Includes review of safety and sanitation principles, orientation to Italian culture, use of Italian terms and recipes, and reading Italian menus. Emphasis on practical experiences in preparing Italian meals in a restaurant kitchen. Introduces preparation of appetizers, entrees, salads, fresh pasta items, pastries, and desserts. Prerequisites: A grade of C or better in CUL105.

Class# Location Delivery Dates Days Times Instructors Availability
13801
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
05/2707/31
Summer 2025
Tu,Th
8:00AM – 1:00PM
  • J. Kalfus
Open
3 of 18 Seats Available
  • Costs include CUL Course Fee: $125.00
    • Additional Notes: Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
  • No books listed at the bookstore, contact instructor

CUL219: Professional Pastry Techniques – 3 credits

Production techniques for frozen desserts, cakes with multiple components, individual pastries, and chocolates. Note: Students must have or obtain a current Maricopa County Arizona Food Handlers Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course. Prerequisites: A grade of C or better in CUL113 or permission of Program Director.

Class# Location Delivery Dates Days Times Instructors Availability
13797
Scottsdale
Culinary Kitchen - AP Bldg
In Person
06/0207/24
Summer 2025
M,Tu
5:30PM – 10:00PM
  • K. Murdock
Open
7 of 12 Seats Available
11094
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
05/2807/17
Summer 2025
M,W
8:00AM – 12:10PM
  • S. Griffiths
Open
6 of 18 Seats Available
  • Costs include CUL Course Fee: $125.00
    • Additional Notes: 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