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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
11494	Estrella Mountain Agave Hall Culinary Lab 109	In Person	01/20 – 05/15 Spring 2026	Tu	4:00PM – 8:10PM	F. Coloma Jr	Open 10 of 18 seats available
11494	Costs include CUL Course Fee: $125.00 Notes Notes: Class 11494 costs include CUL Course Fee: $125 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

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
27031	Estrella Mountain Agave Hall Culinary Lab 109	In Person	03/23 – 05/15 Spring 2026	M,W	8:00AM – 12:10PM	Staff	Open 1 of 18 seats available
27031	Costs include CUL Course Fee: $125.00 Notes Notes: Flex Start Class Class 27031 costs include CUL Course Fee: $125 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

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
23588	Scottsdale Online Course	Hybrid In-Person	01/20 – 03/13 Spring 2026	M	N/A	S. Bowers	Open 8 of 15 seats available
23588	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. This class meets on campus in AP215 from 8:30 AM - 2:00 PM on 3/2. 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. Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. No books listed at the bookstore, contact instructor
23589	Scottsdale Online Course	Hybrid In-Person	03/23 – 05/15 Spring 2026	M	N/A	S. Bowers	Open 6 of 15 seats available
23589	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. 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. Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. 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
23141	Scottsdale Culinary Kitchen - AP Bldg	In Person	01/20 – 03/13 Spring 2026	Tu,W	5:30PM – 10:00PM	J. Trier	Open 7 of 12 seats available
23141	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. 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. Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. Class 23141 costs include CUL Course Fee: $250 No books listed at the bookstore, contact instructor
23577	Scottsdale Culinary Kitchen - AP Bldg	In Person	03/24 – 05/15 Spring 2026	Tu,W	5:30PM – 10:00PM	J. Trier	Open 9 of 12 seats available
23577	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. 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. Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. Class 23577 costs include CUL Course Fee: $250 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
31678	Scottsdale Online Course	Online	03/23 – 05/15 Spring 2026	N/A	N/A	M. Bergmans	Open 16 of 20 seats available
31678	Notes Notes: Students must obtain required textbooks and/or other materials prior to the class start date. 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. Textbook info pending

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
22784	Scottsdale Online Course	Online	01/20 – 03/13 Spring 2026	N/A	N/A	T. Bowers	Open 15 of 20 seats available
22784	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
23266	Scottsdale Applied Science Bldg. AP 276	Hybrid In-Person	01/21 – 05/15 Spring 2026	W	2:30PM – 3:30PM	A. Holian	Open 9 of 20 seats available
23266	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
29782	Scottsdale Applied Science Bldg. AP 276	Hybrid In-Person	01/21 – 05/15 Spring 2026	W	3:35PM – 4:30PM	A. Holian	Open 8 of 20 seats available
29782	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

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
23579	Scottsdale Culinary Kitchen - AP Bldg	In Person	01/20 – 03/13 Spring 2026	M,Tu	5:30PM – 10:10PM	K. Murdock	Open 4 of 12 seats available
23579	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. 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. Class 23579 costs include CUL Course Fee: $250 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	03/25 – 05/15 Spring 2026	W,Th	5:30PM – 10:00PM	K. Omerovic	Open 7 of 12 seats available
23444	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. 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. Class 23444 costs include CUL Course Fee: $250 No books listed at the bookstore, contact instructor
11480	Estrella Mountain Agave Hall Culinary Lab 109	In Person	03/27 – 05/15 Spring 2026	F	7:30AM – 4:30PM	S. Griffiths	Open 11 of 18 seats available
11480	Costs include CUL Course Fee: $125.00 Notes Notes: Flex Start Class Class 11480 costs include CUL Course Fee: $125 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

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
23580	Scottsdale Culinary Kitchen - AP Bldg	In Person	01/20 – 03/13 Spring 2026	M,Tu,W,Th	8:30AM – 12:30PM	B. Vacca	Open 6 of 15 seats available
23580	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 Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. Class 23580 costs include CUL Course Fee: $400 No books listed at the bookstore, contact instructor
23581	Scottsdale Culinary Kitchen - AP Bldg	In Person	03/23 – 05/15 Spring 2026	M,Tu,W,Th	8:30AM – 12:30PM	B. Vacca	Open 9 of 15 seats available
23581	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 Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. Class 23581 costs include CUL Course Fee: $400 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
23582	Scottsdale Culinary Kitchen - AP Bldg	In Person	01/20 – 03/13 Spring 2026	Tu,W,Th	10:00AM – 2:30PM	M. Dow	Open 10 of 15 seats available
23582	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 Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. Class 23582 costs include CUL Course Fee: $400 No books listed at the bookstore, contact instructor
23583	Scottsdale Culinary Kitchen - AP Bldg	In Person	03/24 – 05/15 Spring 2026	Tu,W,Th	10:00AM – 2:30PM	M. Dow	Open 7 of 15 seats available
23583	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 Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. Class 23583 costs include CUL Course Fee: $400 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
23584	Scottsdale Culinary Kitchen - AP Bldg	In Person	01/21 – 03/13 Spring 2026	W,Th	5:30PM – 10:00PM	K. Omerovic	Open 8 of 12 seats available
23584	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. 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. Class 23584 costs include CUL Course Fee: $250 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
23585	Scottsdale Culinary Kitchen - AP Bldg	In Person	03/23 – 05/15 Spring 2026	M,Tu	5:30PM – 10:00PM	K. Murdock	Open 6 of 12 seats available
23585	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. 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. Class 23585 costs include CUL Course Fee: $250 No books listed at the bookstore, contact instructor
30343	Estrella Mountain Agave Hall Culinary Lab 109	In Person	03/23 – 05/15 Spring 2026	M,W	4:00PM – 8:10PM	Z. Shepherd	Open 7 of 18 seats available
30343	Costs include CUL Course Fee: $125.00 Notes Notes: Flex Start Class Class 30343 costs include CUL Course Fee: $125 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
23586	Scottsdale Culinary Kitchen - AP Bldg	Hybrid In-Person	01/20 – 05/15 Spring 2026	Tu	7:00AM – 8:15AM	J. Donnenfield	Open 15 of 30 seats available
23586	Notes Notes: This class meets on campus from 7:00 AM - 8:15 AM on the following dates: 1/20, 2/3, 2/17, 3/3, 3/24, 4/7, 4/21, 5/5. Majors Only Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments 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
22581	Scottsdale Culinary Kitchen - AP Bldg	In Person	01/20 – 03/13 Spring 2026	M,Tu,W,Th	8:30AM – 2:00PM	C. Quest	Open 6 of 15 seats available
22581	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 Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. Class 22581 costs include CUL Course Fee: $400 No books listed at the bookstore, contact instructor
23154	Scottsdale Culinary Kitchen - AP Bldg	In Person	03/23 – 05/15 Spring 2026	M,Tu,W,Th	8:30AM – 2:00PM	C. Quest	Open 10 of 15 seats available
23154	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 Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. Class 23154 costs include CUL Course Fee: $400 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	03/23 – 05/15 Spring 2026	M,Tu,W,Th	8:30AM – 2:00PM	C. Cwierz	Open 7 of 15 seats available
23155	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 Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. Class 23155 costs include CUL Course Fee: $400 No books listed at the bookstore, contact instructor
22979	Scottsdale Culinary Kitchen - AP Bldg	In Person	01/20 – 03/13 Spring 2026	M,Tu,W,Th	8:30AM – 2:00PM	C. Cwierz	Open 9 of 15 seats available
22979	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 Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. Class 22979 costs include CUL Course Fee: $400 No books listed at the bookstore, contact instructor

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