1 Course / 1 Class found
Search Results
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
-
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
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
|
|
Open
2 of 12 seats available |
|
|||||||