6 Courses / 7 Classes found

Search Results

CUL109: Menu Design and Development – 2 credits

Essential skills of menu planning and cost controls to follow a market plan. Emphasis on purchasing, receiving, storage, forecasting, production control, food and beverage control, budgeting, and evaluation systems. Provides a working model for food operation and appropriate menu to fit market plan. Prerequisites: None.

Class# Location Delivery Dates Days Times Instructors Availability
23589
Scottsdale
Online Course
Hybrid In-Person
3/23 – 5/15
Spring 2026
M
N/A
  • S. Bowers
Open
2 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 - 2:00 PM on 5/4. 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

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
23444
Scottsdale
Culinary Kitchen - AP Bldg
In Person
3/25 – 5/15
Spring 2026
W,Th
5:30PM – 10:00PM
  • K. Omerovic
Open
1 of 12 seats available
  • Costs include CUL Course Fee: $250.00
  • 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.
  • No books listed at the bookstore, contact instructor
11480
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
3/27 – 5/15
Spring 2026
F
7:30AM – 4:30PM
  • S. Griffiths
Open
8 of 18 seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class
    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
23581
Scottsdale
Culinary Kitchen - AP Bldg
In Person
3/23 – 5/15
Spring 2026
M,Tu,W,Th
8:30AM – 12:30PM
  • B. Vacca
Open
2 of 15 seats available
  • Costs include CUL Course Fee: $400.00
  • 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.
  • 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
23583
Scottsdale
Culinary Kitchen - AP Bldg
In Person
3/24 – 5/15
Spring 2026
Tu,W,Th
10:00AM – 2:30PM
  • M. Dow
Open
2 of 15 seats available
  • Costs include CUL Course Fee: $400.00
  • 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.
  • No books listed at the bookstore, contact instructor

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
23154
Scottsdale
Culinary Kitchen - AP Bldg
In Person
3/23 – 5/15
Spring 2026
M,Tu,W,Th
8:30AM – 2:00PM
  • C. Quest
Open
2 of 15 seats available
  • Costs include CUL Course Fee: $400.00
  • 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.
  • 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
23155
Scottsdale
Culinary Kitchen - AP Bldg
In Person
3/23 – 5/15
Spring 2026
M,Tu,W,Th
8:30AM – 2:00PM
  • C. Cwierz
Open
3 of 15 seats available
  • Costs include CUL Course Fee: $400.00
  • 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.
  • No books listed at the bookstore, contact instructor