Skip to main content
Scottsdale Community College - Learn. Grow. Achieve
Fetching Content....

Programs of Study

Culinary Arts Block Program

The Culinary Arts Block Program is a full time two semester program that provides students with hands-on training paired with traditional academic courses resulting in a curriculum of study that is aligned with a multiplicity of industry needs in a variety of occupational areas. Students are accepted in both fall and spring semesters. Enrollment is limited to 39 students each semester and we encourage you to apply well in advance of your intended semester of enrollment.

One of the major program strengths is the 13 to 1 student-teacher ratio maintained in the laboratory classes where students rotate through 5-week hands-on classes in Hot Foods, Garde Manger, Bakery and Dining Room Operations and all can be assured that they will receive the individual attention that is vital to their education and success. In addition, academic classes cover facility management and operations, nutrition, food costing, menu planning, sanitation and culinary principles to provide a wide array of management skills.

The current chart for SCC tuition and registration costs by credit hour can be found on the SCC web site www.scottsdalecc.edu/admissions/tuition-fees. Students 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 of participation.

Tuition (two semesters - 34 credits)
**See tuition and fee chart for out of county costs.
$2754.00
 
Course lab fees $1050.00
Textbooks / notebooks ; $175.00
Knives / supplies / uniforms $995.00
**These costs are based on 2014 tuition and lab fees, are approximations of books, uniform and supply costs, and are subject to change. $4974.00

Curriculum: The two-semester Culinary Arts Block Program consists of a total of 34 credit hours in a combination of lecture and laboratory classes. All course schedules are pre-selected within the program with approximate times of participation as follows: 1st semester Monday through Friday – 7:30am to 2:30pm, 2nd semester Tuesday – 8:00am to 3:00pm, Wednesday through Friday 12:30pm to 10:00pm.

CUL 115 - FOOD SERVICE SANITATION, SAFETY & 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.
CUL 120 - FOOD COSTING, PURCHASING & 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.
CUL 140 - CULINARY PRINCIPLES AND KITCHEN MANAGEMENT I 3 CREDITS
The historical background of the culinary profession and food components. Overview of kitchen administration, and responsibilities. Focus 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.
CUL 130 - 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.
CUL 150 - 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, sauté and grilling in the context of Garde Manger work.
CUL 160 - 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.
CUL 170 - 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 and writing and presenting guest checks. Emphasis on customer accommodations.
CUL 210 - MENU PLANNING AND FACILITIES DESIGN 2 CREDITS
Principals 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.
CUL 220 - 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.
CUL 240 - CULINARY PRINCIPLES & 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, shellfish, and game. Study of diversity of international cuisines and menu development. Understanding of wine, beer and spirits. 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.
CUL 230 - HOT FOODS II 3 CREDITS
Hot food preparation and service in a contemporary American kitchen. Focuses on modern adaptation of classical preparation skills. Emphasis on local foods, organization, teamwork, developing plating skills.
CUL 250 - GARDE MANGER II  2 CREDITS
Refinement of skills required in a Garde Manger Department. Preparation of salads, salad dressings, cold buffet, charcuterie, and display pieces. Emphasis placed on eye appeal, texture, color contrast, artistic touch, taste and the processing, production and storage of ingredients. Includes sanitation and hygiene standards.
CUL 260 - BAKERY AND PASTRY PRODUCTION II 2 CREDITS
Focus 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.
CUL 270 - 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 tableside food preparation. Emphasis on buffet and banquet set-up, and managerial duties.
Certificate in Culinary Arts
Required Courses Course Title Credit Hours
BLOCK 1 (students must enroll concurrently in all block 1 courses)  
CUL 115 Food Service Sanitation/Safety & Steward. 2
CUL 120 Food Costing & Inventory Control 2
CUL 130 Hot Foods I 3
CUL 140 Culinary Principles & Kitchen Mgt. I 3
CUL 150 Garde Manger I 2
CUL 160 Bakery I 3
CUL 170 Dining Room I 2
BLOCK 2 (students must enroll concurrently in all block 2 courses)  
CUL 210 Menu Planning/Facilities Design 2
CUL 220 Food Service Nutrition 2
CUL 230** Hot Foods II 3
CUL 240** Culinary Principles & Kitchen Mgt. II 3
CUL 250** Garde Manger II 2
CUL 260** Bakery II 2
CUL 270** Dining Room II 3
Total Credits of Certificate Program (34)

NEW - Culinary Arts Evening Program

The Foundations of Culinary Arts and the Commerical Baking and Pastry Arts courses and degrees are a new addition to our SCC department and offer an option for students that require afternoon and evening times to attend school. Each class may be taken individually to meet a specific interest in food instruction or multiple may be taken to obtain more in-depth knowledge in specified areas as a certificate.

Classes include lab production in hot foods, garde manger, bakery and pastry as well as additional courses that cover owning and operating a bakery and food service management. Not all classes are available at SCC each semester. Check the online catalog for classes that will be offered in each semester. All classes may be taken individually or six classes are required to complete a certificate in Foundations or Commercial Baking. The certificates may be completed in two semesters. All classes are accepted to fulfill restricted electives in any of our degrees.

Registration is available in person through the Admissions Office, by phone at (480) 423-6100 or online at www.scottsdalecc.edu/admissions. Some classes have prerequisites or may require permission of the program director.

The tuition for these courses is at the standard Maricopa Community College rate shown on the website at www.scottsdalecc.edu/admissions/tuition-fees. The student will also incur the cost of lab fees associated with classes that defer the costs of food production and will require the purchase of appropriate kitchen uniforms and supplies.

Foundations in Culinary Arts
CUL 105 – PRINCIPLES & SKILLS FOR 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.
CUL 107 – PRINCIPLES & TECHNIQUES FOR GARDE MANGER 3 CREDITS
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 201 – INTERNATIONAL CUISINE 3 CREDITS
Gourmet international food preparation applied to restaurants. Review principles of sanitation and safety. Explores history and customs, serving styles, and preparation techniques of food unique to selected international cultures. Emphasis on practical cooking experiences in a restaurant kitchen. Cultures to include, but not limited to: Italian, German, Oriental, Middle Eastern, and Spanish.
CUL 203 – AMERICAN REGIONAL CUISINE 3 CREDITS
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 3 CREDITS
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 225 – SUPERVISORY FUNCTIONS IN FOOD SERVICE 3 CREDITS
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 function in food service settings.
Certificate in Foundations in Culinary Arts
Required Courses Course Title Credit Hours
CUL 105 Principles and Skills for Professional Cooking 3
CUL 107 Principles and Techniques of Garde Manger 3
CUL 201 International Cuisine 3
CUL 203 American Regional Cuisine 3
CUL 211BB Professional Cooking Practicum 3
CUL 225 Supervisory Functions in Food Service 3
Total Credits of Certificate Program (18)
Commercial Baking and Pastry
CUL 113 – 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.
CUL 119 – BAKING THEORY AND RETAIL OPERATIONS 3 CREDITS
Baking principles to include detailed study of ingredients, hear 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 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.
CUL 137 – SPECIALTY BREADS AND BREAKFAST PASTRIES 3 CREDITS
The preparation of classical and artisan breads using advance3d 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 internation classics. Completion of edible centerpieces made out of various styles of bread.
CUL 215 – 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-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.
CUL 219 – PROFESSIONAL PASTRY TECHNIQUES 3 CREDITS
Advanced production techniques for plated desserts, frozen dessert, modern and classical gateaux, petits fours and chocolates.
Certificate in Commercial Baking and Pastry
Required Courses Course Title Credit Hours
CUL 113 Commercial Baking Techniques 3
CUL 119 Baking Theory and Retail Operations 3
CUL 127 Commercial Baking Classical Desserts 3
CUL 137 Specialty Breads and Breakfast Pastries 3
CUL 215 Advanced Pastry Arts 3
CUL 219 Professional Pastry Techniques 3
Total Credits of Certificate Program (18)

Culinary Fundamentals – Online & Dual Enrollment Program

These courses are designed for students that wish to improve their cooking skills at home. All have the components necessary through instructor and web assignments for any and all to advance their culinary capabilities for self-improvement or a desire to see what they may accomplish. All classes are accepted to fulfill restricted electives in any of our current degrees.

All courses in the online program are taught via computer and email. Students need to have a computer that is able to play videos, need a digital camera and the ability to download photos to the internet, send and receive emails with attachments. Students will require appropriate kitchen equipment to be able to produce products for each class. Additional costs will be incurred for food items required to produce the appropriate menu items. These classes are taught in eight week formats and assignments are due weekly.

**Potential dual enrollment students will need to see if these classes are available at your specific school location and speak with the instructor at your school for further information. Students that take only some of the classes through dual enrollment may complete the certificate in the online class format.

Registration is available in person through the Admissions Office, by phone at (480) 423-6100 or online at www.scottsdalecc.edu/admissions. Students are required to Registration is available in person through the Admissions Office, by phone at (480) 423-6100 or online at www.scottsdalecc.edu/admissions. Students are required to have a working email address and need to contact their instructor at least two weeks prior to the start of classes.

The tuition for these courses is at the standard Maricopa Community College rate shown on the website at www.scottsdalecc.edu/admissions/tuition-fees. The student will also incur the cost of knives and standard kitchen equipment, and food necessary to complete assigned tasks. Course descriptions below.

CUL 101 – 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.
CUL 102 – CULINARY FUNDAMENTALS – Hot Foods 4 CREDITS
Cooking 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.
CUL 103 – 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.
CUL 104 – 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.
Certificate in Culinary Fundamentals
Required Courses Course Title Credit Hours
CUL 101 Culinary Fundamentals: Culinary Basics 4
CUL 102 Culinary Fundamentals: Hot Foods 4
CUL 103 Culinary Fundamentals: Breakfast & Garde Manger 4
CUL 104 Culinary Fundamentals: Bakery & Pastry 4
Total Credits of Certificate Program (16)

Advanced Professional Culinary Arts Classes

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 one-week sessions in the summer months. All classes are accepted to fulfill restricted electives in any of our current degrees.

Registration is available in person through the Admissions Office, by phone at (480) 423-6100 or online at www.scottsdalecc.edu/admissions. All classes have pre-requisites and may require approval of the program director.

The tuition for each of these courses is at the standard Maricopa Community College rate found on the SCC web page at www.scottsdalecc.edu/admissions/tuition-fees. Lab fees cover the cost of food products required for each class and are listed by course. All advanced classes require students to have a standard kitchen uniform consisting of chef’s coat, black, check or white chef’s pants, kitchen apron and standard knives and tools.

CUL 235 Advanced Culinary Techniques I - Meats 2 CREDITS
This course covers the varied uses and preparation of beef, pork, veal and lamb products. Emphasis is placed on butchering, making stocks, soups and sauces, cooking methodologies, cost effective applications, plating and selection of appropriate accompaniments and garnishes.
CUL 236 Advanced Culinary Techniques II – Seafood 2 CREDITS
The emphasis in this class is on butchering, creating stocks, soups and sauces for various types of fish and shellfish. Students will learn cooking methodologies, cost effective applications, plating and selection of appropriate accompaniments and garnishes. Creation of stocks, soups and sauces will also be covered.
CUL 237 Advanced Culinary Techniques III - Game and Poultry 2 CREDITS
Students in this class will learn practical, cooking methodologies and uses for chicken, turkey, duck, venison and varied game birds. Stocks, soups, sauces and butchering of all products for cost effective applications as well as plating and garnishing are learning components of the course.
CUL 267 Professional Baking Techniques III - Pastries, Pies & Cakes 2 CREDITS
The preparation of complex pastries, pies, tortes and cakes will be covered in this class. Production of fillings and icings as well as decorative garnishes will be covered. Emphasis will be on cooking methodologies, high quality, cost-effective applications, and visually dramatic plating and garnishing techniques.
CUL 268 Professional Baking Techniques IV - Decorative and Design Work 2 CREDITS
All aspects of product identification and uses for chocolate, sugar and marzipan in the creation of showpieces will be covered in this class. A wide variety of applications for sugar and chocolate will be addressed including blown, pulled and spun sugar, tempered chocolates, candies and cutouts.