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Culinary Arts (CUL) Courses

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 Spring 2014 
3.00 Credits
CUL107 - Principles and Techniques of Garde Manger
3.00 Credits
CUL119 - Baking Theory and Retail Operations
3.00 Credits
CUL203 - American Regional Cuisine
3.00 Credits
CUL211BB - Professional Cooking Practicum
3.00 Credits
CUL215 - Advanced Pastry Arts
3.00 Credits
CUL219 - Professional Pastry Techniques
3.00 Credits
CUL225 - Supervisory Functions in Food Service
 Summer I 2014 
3.00 Credits
CUL219 - Professional Pastry Techniques
2.00 Credits
CUL235 - Advanced Culinary Techniques I - Meats
2.00 Credits
CUL236 - Advanced Culinary Techniques II - Seafood
2.00 Credits
CUL267 - Professional Baking III - Pastries, Pies And Cakes
2.00 Credits
CUL268 - Professional Baking IV - Decorative And Design Work
3.00 Credits
CUL296WC - Cooperative Education
 Fall 2014 
4.00 Credits
CUL101 - Culinary Fundamentals: Culinary Basics
4.00 Credits
CUL102 - Culinary Fundamentals: Hot Foods
4.00 Credits
CUL103 - Culinary Fundamentals: Breakfast And Garde Manger
4.00 Credits
CUL104 - Culinary Fundamentals: Bakery And Pastry
3.00 Credits
CUL105 - Principles and Skills for Professional Cooking
3.00 Credits
CUL107 - Principles and Techniques of Garde Manger
3.00 Credits
CUL113 - Commercial Baking Techniques
3.00 Credits
CUL119 - Baking Theory and Retail Operations
3.00 Credits
CUL127 - Commercial Baking: Classical Desserts
3.00 Credits
CUL137 - Specialty Breads and Breakfast Pastry
3.00 Credits
CUL201 - International Cuisine
3.00 Credits
CUL203 - American Regional Cuisine
3.00 Credits
CUL211BB - Professional Cooking Practicum
3.00 Credits
CUL215 - Advanced Pastry Arts
3.00 Credits
CUL225 - Supervisory Functions in Food Service