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Culinary Arts (CUL) Courses

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 Summer I 2017 
3.00 Credits
CUL119 - Baking Theory and Retail Operations
 Fall 2017 
3.00 Credits
CUL101 - Culinary Fundamentals: Culinary Basics
3.00 Credits
CUL102 - Culinary Fundamentals: Hot Foods
3.00 Credits
CUL103 - Culinary Fundamentals: Breakfast and Garde Manger
3.00 Credits
CUL104 - Culinary Fundamentals: Bakery and Pastry
3.00 Credits
CUL119 - Baking Theory and Retail Operations
2.00 Credits
CUL120 - Food Costing, Purchasing and Inventory Control
3.00 Credits
CUL127 - Commercial Baking: Classical Desserts
3.00 Credits
CUL130 - Hot Foods I
3.00 Credits
CUL137 - Specialty Breads and Breakfast Pastry
3.00 Credits
CUL140 - Culinary Principles and Kitchen Management I
3.00 Credits
CUL160 - Bakery And Pastry Production I
2.00 Credits
CUL170 - Dining Room Operations I
2.00 Credits
CUL210 - Menu Planning And Facilities Design
3.00 Credits
CUL215 - Advanced Pastry Arts
3.00 Credits
CUL217 - Commercial Wedding Cake Production
3.00 Credits
CUL219 - Professional Pastry Techniques
2.00 Credits
CUL220 - Food Service Nutrition
3.00 Credits
CUL230 - Hot Foods II
3.00 Credits
CUL240 - Culinary Principles And Kitchen Management II
2.00 Credits
CUL250 - Garde Manger II
2.00 Credits
CUL260 - Bakery And Pastry Production II
3.00 Credits
CUL270 - Dining Room Operations II