Culinary Arts

Programs of Study

The mission of the Culinary Arts Department at Scottsdale Community College is to provide our students with dynamic, flexible and diverse programs and classes that offer essential and effective training to take the passion for cooking to the next level of expertise, skill and knowledge. To enable the fulfillment of this mission, the Culinary Arts Department is committed to:

  • Providing students with the highest quality of education while providing the industry with highly skilled employees.
  • Maintaining, updating and expanding courses, programs and facilities to provide students with an education that is responsive to personal, industry and career needs.
  • Offering a variety of educational options to conform to the diversity of our student population.
  • Continual development, evaluation and assessment of the programs that are offered to ensure the highest quality of our courses and programs.
  • Enhancing continuous career growth through a climate conducive to life long learning and professional development.
  • Participating in community outreach and active involvement in service partnerships.

Just considering a culinary career? Here are some facts from the National Restaurant Association:

  • In Arizona alone, job growth is projected to rise by 14% by 2020, which equates to 36,000 new jobs in our industry in this state.
  • Sales will exceed $8.6 billion just in Arizona and in the US will be more than $42 billion dollars.
  • Restaurant jobs represent more than 11% of the employment in our state.
  • See www.restaurant.org to learn more.

Our department is proud to have a fabulous team of industry professionals on our Advisory Board. They provide excellent advice as to current industry trends, employment opportunities and skill sets required for success.

  • Jennie Blomquist – Retired High School Culinary Instructor
  • Jon Clancy – Executive Chef Levy Restaurants (US Airways Center)
  • Chef Robert DeSantis – Acosta Foodservice
  • Chef Clyde Gaston – Bon Cuisine Catering
  • Tricia Guerrero – East Valley Institute of Technology (EVIT) Culinary Director
  • Sabine Hebert – Four Seasons Human Resource Director
  • Chef Lee Hilson – Phoenician Resort Executive Sous Chef
  • Chef Charles Kassels – El Chorro Lodge Executive Chef
  • Ruth Moriarty – Swiss Chalet
  • Dana Rohr – Executive Chef at Taste Buds
  • Noah Srebnick – Urban Chef Outfitters owner
  • Eugenia Theodospoulos – Essence Bakery & Catering owner

Associate Degrees: Students who wish to pursue a two-year degree may continue with academic classes to complete an Associate of Applied Science Degree in all of our Culinary Arts certificate programs. This course of study requires a total of 64 credit hours. Academic credits from other NCA accredited institutions may also be transferred to SCC to complete this degree.

Articulation: Articulation agreements allow transfer of our A.A.S. degrees into the N.A.U. 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 five Johnson & Wales campuses into their hospitality, culinary arts, restaurant management, and bakery or nutrition bachelor’s degree programs and to the ASU bachelor’s degree program in Food and Nutrition. Certification of our block program AAS by the American Culinary Federation of A.A.S. program affords our graduates multiple opportunities for professional ACF certification and benefits that are recognized nationwide.

Financial aid as well as VA benefits and scholarships are available to those who qualify. Contact information for these areas can be found in the SCC General Catalog or Financial Aid.

Our faculty are committed to the communities that we serve and the Culinary Arts Department provides multiple opportunities for student involvement in charitable culinary arts projects to raise funds for those in need of assistance. Providing food for the homeless as well as work with multiple after school programs provides our students with valuable life skill development to complement their culinary education.

Local restaurants, hotels and resorts contact our department continually to hire our students and graduates. Chefs and restaurateurs inform our faculty that our Culinary Arts graduates are more fully qualified and possess better skills and work habits than graduates from many other schools.

Our alumni hold positions as chefs, sous-chefs, own their own establishments and advance rapidly in all areas of our industry. Per our latest alumni survey more than 80% of students have reported highly successful careers in the industry in a wide variety of areas. Our webpage is currently being updated to show what they are doing. Check us out on facebook as well – www.facebook.com/sccculinaryarts.