Please click on a link below for additional information about our block programs.
- 1. The Culinary Arts Block Certificate Program
The Culinary Arts Block Certificate program provides beginning students with hands-on training paired with traditional academic courses resulting in a curriculum of study that is aligned with industry needs. Students are accepted in both the fall and spring semesters through an application and interview process. Acceptance is limited to 36 students each semester. One of the program strengths is the 12 to 1 student-teacher ratio maintained in the laboratory classes where students are divided into three groups that rotate through 5 week hands-on classes in Hot Foods, Garde Manger, and Bakery as well as Dining Room Operations. In addition, academic classes cover facility management and operations, nutrition, food costing, menu planning, sanitation, and culinary principles. No other school provides such strong and practical culinary and life skill training as well as offering the latest in industry technology.
The goals of this program are accomplished through the following educational objectives enabling our students to:
- Demonstrate and understand the principles involved in the preparation of all foods, based on classical French and contemporary American cuisine.
- Understand how foods behave utilizing varied preparation methodologies, smoking, sauting, broiling, frying, marinating, and baking.
- Demonstrate the ability to prepare appetizers, soups, stocks, entrees, vegetables, pastas, sandwiches, dressings, salads, breads, and dessert items to a high industry standard.
- Be able to identify and utilize all food products as well as fabricate and portion fish, meats, game, and poultry.
- Demonstrate the ability to convert recipes and accurately weigh and measure ingredients for recipes and understand cost controls as well as proper menu development and execution.
- Demonstrate casual and formal table service skills, understand dining room and buffet set up, practice etiquette and personalized customer service relations.
- Show supervisory skills to utilize human and physical resources in food service operations, dining room and kitchen management.
- Learn, identify, and implement industry sanitation, hygiene and safety standards and become experienced in the use of all commercial kitchen equipment.
- Develop a personal sense of pride, professionalism, and time management to promote success in food service operations.
Students are admitted into the program through an application and interview process. Students are admitted into the program through an application and interview process. Applications may be submitted at any time throughout the year, but students are advised to apply well in advance of the intended semester of enrollment. The application for the program may be found via hard copy in the Download Information box above, or completed on-line at www.scottsdalecc.edu/academics/departments/htca/culinary-arts/culinary-arts-online-application. All applications must be submitted with ASSET or Compass placement test scores in reading, math, and English, or unofficial college transcripts.
Interviews will be scheduled for prospective students with a member of the Culinary Arts Faculty after fully completed applications are received. The interview will last approximately one hour. Notification of acceptance to the program will take place within one week of the scheduled interview. A $525.00 deposit will be required upon notification of acceptance to guarantee a space in the program.
All tuition fees are due one month prior to the first day of class each semester. The current chart for SCC tuition and registration is listed below. There are also Culinary Arts lab fees of $525.00 per semester of the Certificated Program.
Student enrolled in the program will also incur expenses for books, knives, kitchen equipment and uniforms that will be required approximately two months prior to the start of the first semester and participation.
First Semester Academic Classes Hands-On Lab Classes Monday Tuesday thru Friday 7:40 AM - 3:00 PM 7:30 AM - 2:30 PM Second Semester Academic Classes Hands-On Lab Classes Tuesday Wednesay thru Friday 7:30 AM - 3:10 PM 12:30 PM - 10:30 PM
Students who wish to pursue a two-year degree may continue with academic classes to complete an AAS degree in Culinary Arts This course of study requires a total of 64 credit hours, and additional 30 hours beyond the Certificate Program. Academic credits from other accredited institutions may be transferred to S.C.C. to complete this degree.
Articulation agreements allow transfer of our A.A.S. degree into the Northern Arizona University Hospitality program where students may take their junior and senior year courses on the S.C.C. campus while enrolled at N.A.U. Our A.A.S. is also transferable to any of the four Johnson & Wales campuses into their hospitality, culinary arts, restaurant management, bakery or nutrition bachelors degree programs and the the ASU Polytechnic bachelor's degree in Food and Nutrition.
Certification by the American Culinary Federation of both the Certificate and A.A.S. block programs affords our graduates multiple opportunities for professional ACF certification and benefits that are recognized nationwide.
1st SEMESTER BLOCK CERTIFICATE PROGRAM COURSE DESCRIPTION
CUL115 Food Service Sanitation, Safety and Stewarding - 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 Maricopa County Health Department. Focuses on stewarding as an important kitchen support service with emphasis on appropriate practices and principles of receiving food and product rotation. Prerequisites: None.
CUL120 Food Costing, Purchasing and Inventory Control - 2 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.
CUL140 Culinary Principles and Kitchen Management I - 3 CREDITS
Historical background of the culinary profession and food components. Overview of kitchen administration and responsibilities. Includes food history, terminology, tools and equipment, food preparation, tasting and sensory evaluation, stocks and sauces, herbs and spices, chocolates, vegetables, fruits, pasta, grains and cheeses. Prerequisites: None.
CUL130 Hot Foods I - 3 CREDITS
Studies all facets of hot foods; including vegetable preparation, stocks, sauces, soups and line work for an American-style grill. Emphasis on techniques, taste, speed, organization, communication, teamwork and the development of professional knife skills. Reviews ingredients, production and plating techniques unique to grill kitchens. Prerequisites: None.
CUL150 Garde Manger I - 2 CREDITS
Provides a foundation in Garde Manger. Includes equipment, sanitation and safety, production, salads, emulsified and non-emulsified dressings, sandwiches, cold sauces, salad condiments, knife skills, cleaning of salad greens and spice and herb identification. Studies culinary terms and presentation techniques. Teaches cooking techniques such as poaching, sauteing, and grilling in the context of Garde Manger work. Prerequisites: None.
CUL160 Bakery and Pastry Production I - 3 CREDITS
Theory and practice of operating a bakery or pastry shop in a hotel or restaurant kitchen. Provides experience in planning, ordering, scheduling and producing fine French and American pastries and baked goods. Emphasis on rapid, high-quality hand production of doughs, creams, fillings, cookies and breads. Prerequisites: None.>
CUL170 Dining Room Operations I - 2 CREDITS
Focuses on theory and practice of operating a casual dining room; includes set-up and clean-up, food and beverage service, proper etiquette, point-of-sale operation and presenting guest checks. Emphasis on service techniques and customer accommodations. Prerequisites: None.
2nd SEMESTER BLOCK CERTIFICATE PROGRAM COURSE DESCRIPTIONS
CUL210 Menu Planning and Facilities Design - 2 CREDITS
Principles and techniques of menu planning and restaurant design for food service operations. Includes applications for health care institutions, commercial kitchens, and industrial facilities. Studies building codes and examines the relationships among equipment, staff and customers in the design of a facility. Prerequisites: None.
CUL220 Food Service 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.
CUL240 Culinary Principles and Kitchen Management II - 3 CREDITS
Advanced culinary and management practices instruction. Emphasis on principles and terminology used in contemporary kitchens. Identification and use of fish and shellfish and game. Understanding of wine, beer and spirits. Study of diversity of international cuisines and menu development. Special emphasis on management functions and practices for kitchen supervisors and chefs, staff hiring, training and evaluation, point of sale system components, cost accounting procedures, legal regulations and maintenance of records to understand and control profit and loss. Prerequisites: CUL140.
CUL230 Hot Foods II - 3 CREDITS
Hot food product utilization, preparation and display for a fine dining kitchen. Focuses on classical preparation skills with an emphasis on contemporary food production, organization, communication, teamwork and plating skills. Prerequisites: CUL130.
CUL250 Garde Manger II - 2 CREDITS
Refinement of skills required in a Garde Manger Department. Preparation of appetizers, hors d'oeuvres, salads, salad dressings, use of grains and legumes, production of charcuterie and display pieces. Emphasis placed on eye appeal, texture, color contrast, artistic touch, taste and processing. Includes study of production and storage of ingredients, sanitation and hygiene standards. Prerequisites: CUL150.
CUL260 Bakery and Pastry Production II - 2 CREDITS
Focuses on theory and practice of operating a bakery or pastry shop in a hotel or restaurant kitchen. Provides experience in planning, ordering, scheduling and producing fine French and American pastries and baked goods. Emphasis placed on rapid, high-quality hand production and assembly of breads, desserts and garnishes. Prerequisites: CUL160.
CUL270 Dining Room Operations II - 3 CREDITS
Theory and practice of operating a formal dining room, including set-up and clean-up, food and beverage service, proper etiquette and table side food preparation. Emphasis on formal etiquette and service practices for a dining room including buffet and banquet set-up and managerial duties. Prerequisites: CUL170.
FACILITY TOURS / FURTHER INFORMATION:
Prospective students are welcome to schedule an appointment for a tour of our facility at any time. Faculty members would also be happy to answer any questions that are not covered in this information.
- 2. Professional Level Program - Culinary Arts
These total immersion courses in Advanced Professional Culinary Arts are designed for individuals who have completed a basic culinary arts certificate program or for those with comparable industry experience who wish to take their careers to the next level. Each class is 32 hours of intensive hands-on training designed to maximize skill attainment in the specific area of study. Classes are limited to 15 students and are offered in eight-week sessions on Mondays during the fall and spring semesters and in one-week sessions in the summer sessions.
CUL235 - Advanced Culinary Techniques I - Meats 2 credits Fee-$175.00
Theory and practice of the varied uses and preparation of protein products. Emphasis on butchering, creating stocks, soups and sauces, cooking methodologies, cost effective applications, plating and selection of appropriate accompaniments and garnishes. Prerequisites: CUL230 or industry equivalent.
CUL236 - Advanced Culinary Techniques II - Seafood
2 Credits Fee-$175.00
Theory and practice of the varied uses and preparation of seafood products. Emphasis on butchering, creating stocks, soups and sauces, cooking methodologies, cost-effective applications, plating and selection of appropriate accompaniments and garnishes. Prerequisites: CUL230 or industry equivalent.
CUL237 - Advanced Culinary Techniques III - Game and Poultry
2 Credits Fee-$175.00
Theory and practice of the varied uses and preparation of game and poultry products. Emphasis on butchering, creating stocks, soups and sauces, cooking methodologies, cost effective applications, plating and selection of appropriate accompaniments and garnishes. Prerequisites: CUL230 or industry equivalent.
CUL256 - Advanced Garde Manger II - Appetizers & Hors d'oeuvres
2 Credits Fee-$125.00
Theory and practice of the key elements in production of appetizers and hors d'oeuvres. Emphasis on ingredient selection, flavor combinations, preparation methodologies, cost effective applications, displaying, garnishing and plating. Prerequisites: CUL250 or industry equivalent.
CUL265 - Professional Baking I - Base Products and Sauces
2 Credits Fee-$125.00
Theory and practice of the preparation of base products and sauces. Emphasis on creating finished products using basic components, creating sauces, and study of cooking methodologies, cost effective applications and plating techniques. Prerequisites: CUL260 or industry equivalent.
CUL266 - Professional Baking II - Breads and Rolls
2 Credits Fee-$125.00
Theory and practice of cooking techniques and procedures in the preparation of breads and rolls. Emphasis on hands-on production of scratch recipes, understanding formulas, ratios and ingredient interaction for producing high quality breads and rolls, cooking methodologies, and cost-effective applications. Focus on production of yeast-leavened breads, quick breads, laminated dough, unleavened dough and artisan style breads. Prerequisites: CUL260 or industry equivalent.
CUL267 - Professional Baking III - Pastries, Pies and Cakes
2 Credits Fee-$150.00
Theory and practice of the preparation of complex pastries, pies and cakes. Emphasis on cooking methodologies, high quality cost effective applications, and visually dramatic plating and garnishing techniques. Prerequisites: CUL260 or industry equivalent.
CUL268 - Professional Baking IV - Decorative and Design Work 2 Credits Fee-$175.00
Theory and practice of the varied uses and preparation of chocolate and sugar as decorative items. Emphasis on applications for advanced show work, cooking methodologies, cost effective applications for plated desserts and use as appropriate display pieces. Prerequisites: CUL260 or industry equivalent.
- 3. Online Program – Culinary Fundamentals
The SCC Culinary Arts Department is the first in the nation to provide a unique “online” component to our programs of study. These four courses are designed for those individuals who have a desire to learn the fundamentals of culinary art through practical application in their home kitchens.
CUL101 - CULINARY FUNDAMENTALS – Culinary Basics 4 credits
Theory and practice of basic elements of culinary arts fundamentals. Emphasis on safety, sanitation and uniform requirements, culinary terminology, basic nutritional guidelines, equipment needs and usage, standard measurements, knife selection and care, basic knife cuts, and fruit and vegetable identification and preparation.
CUL102 - CULINARY FUNDAMENTALS – Hot Foods 4 Credits
TCooking techniques and preparation of varied meat, fish and poultry items. Theory and practice of production of stocks, sauces, and soups. Study of butchering, yields, purchasing and grade classification.
CUL103 - CULINARY FUNDAMENTALS – Breakfast & Garde Manger 4 Credits
Cooking techniques and preparation of breakfast items, salads, sandwiches, and dressings. Theory and practice of production of egg, pasta, cheeses, and fruit dishes, canapés and hors d’oeuvre creations. Study of lettuces, fruits, grains, cheeses and dressings as components of salads and sandwiches.
CUL104 - CULINARY FUNDAMENTALS – Bakery & Pastry 4 Credits
Provides a study of cooking techniques and preparation methods for cakes, pies, cookies and simple desserts as well as production of doughs and breads. Includes preparation of various bakery sauces and toppings, use of chocolate and appropriate presentation methods for various types of desserts.
TUITION / FEES / COSTS:
The tuition for these courses is at the standard Maricopa Community College rate shown on the website at www.scottsdalecc.edu. The student will also incur the cost of knives and standard kitchen equipment necessary to complete assigned tasks. The “text” for each of these courses is a DVD costing approximately $100.00.
PC with Windows 2000 or higher, 64MB ram, 40GB hard drive
Video player, sound card, plug ins
Ability to send and receive emails with attachments
Ability to take digital photos and download to computer files
Ability to utilize the Internet
Registration is available in person through the Admissions Office, by phone at 480-423-6000 or online at www.scottsdalecc.edu. Students are required to have a working email address and to contact their instructor at least one week prior to the start of classes.
CERTIFICATE AND ASSOCIATE DEGREES:
Both a Certificate of Completion and AAS in Culinary Fundamentals are available.
- 4. Culinary Open Enrollment Classes
These courses offer options for students that require evenings to attend school. Classes may be taken individually to meet a specific interest in food instruction or multiple may be taken to obtain in-depth knowledge in either bakery & pastry or garde manger and hot foods. Some classes have pre-requisites and some may require permission of the program director. Not all classes are offered each semester.
- CUL 105 – PRINCIPLES & SKILLS FOR PROFESSIONAL COOKING
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.
- CUL 107 – PRINCIPLES & TECHNIQUES FOR GARDE MANGER
Prepares students for employment in garde manger pantry positions in restaurants and resorts. Includes costing out and ordering food products; food and safety factors; preparing and garnishing pantry product. Emphasis on classical food presentation.
- CUL 113 – COMMERCIAL BAKING TECHNIQUES
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.
- CUL 119 – BAKING THEORY AND RETAIL OPERATIONS
Baking principles to include detailed study of ingredients, heat transfer, and recipe conversions. Basic business operations for a retail bakery including bakery product line and floor plan designs.
- CUL 127 – COMMERCIAL BAKING, CLASSICAL DESSERTS
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, soufflés, crepe desserts, and flammeries. Preparation and use of sauces, techniques for using nuts and chocolate, and exploration of new recipes.
- CUL 137 – SPECIALTY BREADS & BREAKFAST PASTRIES
Preparation of classical and artisan breads using advanced productions techniques and skills. Classic breakfast pastry, with the production of laminated doughs, sweet doughs, and rich yeast doughs to include Danish, croissant, putt pastry, brioche, and other international classics. Completion of edible centerpieces made out of various styles of bread. Prereqiosotes: Cul 113 or permission of program director.
- CUL 203 – AMERICAN REGIONAL CUISINE
American regional food preparation applied to restaurants. Review principles of sanitation and safety. Explores history and customs, serving styles, and preparation techniques of foods unique to selected American regions. Emphasis on practical cooking experiences in a restaurant setting. American regions to include, but not limited to: Southern, Cajun/Creole, New England, Mid-West, and Pacific Coast.
- CUL 211BB – PROFESSIONAL COOKING PRACTICUM
Preparation of hot and cold foods in a commercial food service operation; experience in volume food production preparing salads, soups, stocks, sauces, entrees, starches, and vegetables; designed to develop knowledge and skills necessary to cook in a variety of commercial kitchens.
- CUL 215 – ADVANCED PASTRY ARTS
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-tiered 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. Prerequisites: Cul 113, Cul 127 or permission of Program Director.
- CUL 219 – PROFESSIONAL PASTRY TECHNIQUES
Advanced production techniques for plated desserts, frozen desserts, modern and classical gateaus, petits four and chocolates.
- CUL 225 – SUPERVISORY FUNCTIONS IN FOOD SERVICE
Principles and techniques of supervision applied to food service workers. Includes roles and responsibilities of a food service supervisor, basic theories of management, line staffing functions, basic concepts of communication, motivation techniques, problem-solving, labor relations and laws, performance evaluation and basic record keeping functions in food service settings.
Registration is available in person through the Admissions Office, by phone at (480) 423-6000 or online at www.scottsdalecc.edu/admissions. For questions, call the division office (480) 423-6578, the culinary office (480) 423-6284 or email Karen.firstname.lastname@example.org.
- CUL 105 – PRINCIPLES & SKILLS FOR PROFESSIONAL COOKING