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CULINARYARTS"NO ONE IS BORN A GREAT COOK,ONE LEARNS BY DOING."JULIA CHILD9000 E. Chaparral Rd., Scottsdale, AZ 0-423-6284 culinaryarts@scottsdalecc.edu
CULINARY ARTSWe believe that anyone interested in a Culinary Arts education will be able to find an appropriate class orprogram of study at Scottsdale Community College. Our intention will be to stretch your imagination, expandyour curiosity and provide you with professional guidance. We’re confident that our collective expertise, adviceand support can help you achieve your individual goals.WE OFFER UNIQUE CLASSES & PROGRAMS FOR ALL LEVELS OF CULINARY ARTS EDUCATION ANDSKILL DEVELOPMENT Culinary Arts Block Program Commercial Bakery and Pastry Arts Online Culinary ProgramThe Culinary Arts Program at Scottsdale Community College was initiated in response to the continuing demandfor professionally trained culinarians for local resorts and restaurants. Our program has been producingindustry professionals for over 30 years and we are continuing to evolve and develop new standards ofexcellence in Culinary arts education. Our hands-on curriculum provides students with classical cookingtechniques and knife skills within SCC’s 10,000-square-foot kitchen.SCC’s Culinary Arts curriculum is designed to align with industry standards and current market trends thatprepare our graduates for real-world applications. Our block program is proud to be accredited by theAmerican Culinary Federation as well as the North Central Association of Colleges. These accreditationsprovide our students employment contacts and transferable credits to regionally accredited institutions,including Northern Arizona University, Arizona State University, Grand Canyon University and Johnson & Walesfor advanced degrees in a variety of hospitality, nutrition and culinary arts areas.SCC CULINARY ARTS PROGRAMS AND CLASSESCulinaryArts BlockProgramCommercialBaking andPastry ProgramOnlineCulinaryClasses 2 semester, full-time program. Part-time evening program. Online classes program. 38 total credit hours. Open enrollment. (interviewand acceptance NOT required) Open enrollment. (interviewand acceptance NOT required) Specialized instruction inCommercial Baking & Pastry. Certificate available. Interview and acceptancerequired. Comprehensive program.Classes include: Savory Foods,Baking & Pastry, Dining RoomOperations, Food Costing,Nutrition and more. 15:1 student-teacher ratio. Certificate available. Transferable credits to postsecondary school/college/university. Four 8-week classes available. Transferable credits to postsecondary school/college/university. Certificate and AAS degreeavailable. Transferable credits to postsecondary school/college/university.To learn more about Scottsdale Community College Culinary Arts Program: Submit a student interest form at -tourism-and-culinaryarts/culinary-arts Schedule a kitchen tour and/or interview Call us at 480-423-6084 or e-mail at culinaryarts@scottsdalecc.edu
CULINARY ARTSINDUSTRY FACTSConsidering a culinary career? Some facts to consider from the NationalRestaurant Association: In Arizona, job growth is projected to rise by 14% by 2020, whichequates to 36,000 new jobs. Sales will exceed 8.6 billion in Arizona and 42 billion in the US. Restaurant jobs represent more than 11% of the state’s employment.MISSIONThe mission of the Culinary Arts Department at Scottsdale Community College is toprovide our students with dynamic, flexible and diverse programs and classes thatoffer essential and effective training to take the passion for cooking to the nextlevel of expertise, skill and knowledge. To enable the fulfillment of this mission, theCulinary Arts Department is committed to: Providing students with the highest quality of education while providing theindustry with highly skilled employees. Maintaining, updating and expanding courses, programs and facilities toprovide students with an education that is responsive to personal, industryand career needs. Offering a variety of educational options to conform to the diversity of ourstudent population. Continual development, evaluation and assessment of the programs thatare offered to ensure the highest quality of our courses and programs. Enhancing continuous career growth through a climate conducive to lifelong learning and professional development.
CULINARY ARTSCULINARY ARTS ADVISORY BOARDOur department is proud to have a fabulous team ofindustry professionals on our Advisory Board. Theyprovide excellent advice on current industry trends,employment opportunities and skill sets requiredfor success.ASSOCIATE DEGREESStudents who wish to pursue a two-year degreemay continue with academic classes to completean Associate of Applied Science Degree in our CulinaryArts certificate program. This course of study requiresa total of 60-65 credit hours. Academic credits fromother NCA accredited institutions may also betransferred to SCC to complete this degree.FINANCIAL AIDFinancial 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 on the SCC website holarships.** P lease note that financial aid must be completed prior to the semester that you intend to enroll.COMMUNITY INVOLVEMENTOur faculty is committed to the local communities that we serve. The Culinary Arts Department providesnumerous opportunities for student involvement in charitable projects to raise funds for those in need ofassistance. Providing food for the homeless and working with several after-school programs provides ourstudents with valuable life skill development that complement their culinary education.GRADUATE SUCCESSLocal restaurants, hotels and resorts regularly contact our department to hire our students and graduates.Chefs and restaurateurs inform our faculty that our Culinary Arts graduates are well qualified and possess theskills and work habits necessary to make a positive impact in the workforce.Our alumni hold positions as chefs, sous-chefs, and business owners and advance rapidly in all areas of ourindustry. Per our latest alumni survey, more than 80% of students have reported highly successful industrycareers in a wide variety of areas. Check us out on Facebook as well –www.facebook.com/sccculinaryarts
CULINARY ARTSCULINARY ARTS BLOCK PROGRAMThe Culinary Arts Block Program is a full-time, two semester program that provides students with hands-ontraining paired with traditional academic instruction. This program is designed to provide our students withan overview of all aspects of restaurant operations. Students are accepted in both fall and spring semesters.Enrollment is limited to 30 students each semester and we encourage you to apply well in advance of yourintended semester of enrollment.One of the strengths of SCC’s culinary program is the 15 to 1 student-teacher ratio. This ratio helps ensurestudents’ comprehension through direct instructor engagement. Students rotate through hands-on classes persemester that include: Hot Foods, Bakery & Pastry, and Dining Room Operations. Academic classes includeNutrition, Safety/Sanitation and Food Costing & Inventory Control.To learn more about Scottsdale Community College Culinary Arts Program: Submit a student interest form at -tourism-and-culinaryarts/culinary-arts Schedule a kitchen tour and/or interview Call us at 480-423-6084 or e-mail at culinaryarts@scottsdalecc.eduTUITION / FEES / COSTS:The current chart for SCC tuition and registration costs by credit hour can be found on the SCC s. Students enrolled in the program also will incur expenses forbooks, knives, kitchen equipment and uniforms that will be required prior to the start of the first semester ofparticipation.These costs are based on 201 9 tuition and lab fees, are approximations of books, uniform and supply costs and are subject to change.CERTIFICATE IN CULINARY ARTS (38 CREDITS)Semester (Block) 1 - 20 credits (students must enroll concurrently in all block 1 AST & COLD FOODSPRINCIPLES OF PROFESSIONAL COOKINGFOODSERVICE: SANITATION, SAFETY & STEWARDINGSAVORY FOODS 1BAKERY 1DINING ROOM OPERATIONS emester (Block) 2 - 18 credits (students must enroll concurrently in all block 2 courses)FON100CUL120CUL230CUL260CUL270INTRODUCTORY NUTRITIONFOOD COSTING & INVENTORY CONTROLSAVORY FOODS IIBAKERY IIDINING ROOM OPERATIONS II33633CREDITSCREDITSCREDITSCREDITSCREDITSTOTAL CREDITS OF CERTIFICATE PROGRAM . 38
CULINARY ARTSCURRICULUM:The two-semester Culinary Arts Block Program consists of 38 credit hours, reflecting a combination of lectureand laboratory classes.3 CREDITS*This class is an intensive 2-week, in person class. Meets the 1st two weeks of each semester. 8:00 am-4:00 pmIntroductory principles and skills for professional cooking. Introduces organizational structure of kitchen staffin 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 basiccooking methods applied to stocks, sauces and soups, vegetables, starches, entrees, and eggs. Emphasis onpractical experiences in a commercial kitchen.3 CREDITS*8-week online classCooking techniques and preparation of breakfast items, salads, sandwiches,and dressings. Theory and practiceof production of egg, pasta, cheeses, and fruit dishes, canapes and hors d’oeuvre creations. Study of lettuces,fruits, grains, cheeses and dressings as components of salads and sandwiches. Online class only.CUL 130 - SAVORY FOODS I6 CREDITS*6-week lab classTuesday 8:30 am-12:00 pm, Wednesday - Friday 8:30 am - 1:30 pmStudies all facets of hot foods, including vegetable preparation, stocks, sauces, soups and line work for anAmerican-style grill. Emphasis on techniques, taste, speed, organization, communication, teamwork and thedevelopment of professional knife skills. Reviews ingredients, production and plating techniques unique togrill kitchens.3 CREDITS*6-week lab classTuesday 7:00 am-12:00 pm, Wednesday - Friday 7:00 am - 11:00 amTheory and practice of operating a bakery or pastry shop in a hotel or restaurant kitchen. Provides experiencein 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.3 CREDITS*6-week lab classTuesday 12:15 pm - 2:30 pm, Wednesday - Friday 11:15 am - 2:30 pmFocuses on theory and practice of operating a casual dining room, includes setup and cleanup,food and beverage service, proper etiquette and writing and presenting guest checks.Emphasis on customer accommodations.CUL 115 - FOODSERVICE: SANITATION, SAFETY & STEWARDING*8- week online class with in person final2 CREDITSFocuses on the theory and practice of food service safety and sanitation. Emphasis on understanding and applying theHazard Analysis Critical Control Points (HACCP) concept. Reviews legal elements of food service sanitation based onrequirements and recommendations of Maricopa County Health Department. Focuses on stewarding as an importantkitchen support service with emphasis on appropriate practices and principles of receiving food and product rotation.Course concludes with administration of the ServSafe Food Protection Manager Certification Exam. Students that haveServSafe manager certification are exempt from course.
CULINARY ARTS2ND SEMESTERFON 100 - INTRODUCTORY NUTRITION3 CREDITS* 16-week hybrid classMonday 7:50 am - 9:40 amIntroduction to the science of food and human nutrition. Current sustainable dietary recommendationsand applications for maximizing well-being and minimizing risk of chronic disease throughout the life cycle. Anoverview of the nutrients, emphasizing the importance of energy and fluid balance, and optimal functioningof the digestive system. Understanding factors that influence food intake in different cultures. Methods forevaluating credibility of nutrition claims, a focus on modern food safety and technology practices,and a worldview of nutrition are included. Emphasis is on personal dietary behavior change for a holisticlife of wellness.CUL 120 - FOOD COSTING, PURCHASING & INVENTORY CONTROL3 CREDITS*16-week hybrid classMonday 10:00 am-11:50 amBasic skills necessary to understand and utilize cost controls. Focus on measurements, recipe costing, andyield analysis. Application of systems and practices for efficient food purchasing,storage, production,budgeting and inventory.CUL 230 - SAVORY FOODS II6 CREDITS*6-week lab classTuesday 12:00 pm-4:00 pm, Wednesday-Friday 3:30 pm-9:00 pmHot food preparation and service in a contemporary American kitchen. Focuses on modern adaptation ofclassical preparation skills. Emphasis on local foods, organization, teamwork, and developing plating skills.CUL 260 - BAKERY II3 CREDITS* 6-week lab classTuesday 12:00 pm-2:30 pm, Wednesday-Friday 1:00 pm - 4:00 pmFocus on theory and practice of operating a bakery or pastry shop in a hotel or restaurant kitchen. Providesexperience in planning, ordering, scheduling and producing fine French and American pastries and bakedgoods. Emphasis placed on rapid, high-quality hand production and assembly of breads, desserts, andgarnishes.CUL 270 - DINING ROOM OPERATIONS II3 CREDITS*6-week lab classTuesday 2:45 pm-4:00 pm, Wednesday-Friday 4:30 pm-9:30 pmTheory and practice of operating a formal dining room, including setup and cleanup, food and beverage service,proper etiquette, and tableside food preparation. Emphasis on buffet and banquet setup, and managerialduties.
CULINARY ARTSCOMMERCIAL BAKERY AND PASTRY ARTSEVENING PROGRAMThe Commercial Baking and Pastry Arts Evening Program was designed for students who are passionate and focusedon an education and career opportunities in the field of baking. Students are able to receive a certificate in Bakingand Pastry in (2-3) semesters.To learn more about Scottsdale Community College Culinary Arts Program: Submit a student interest form at -tourism-and-culinaryarts/culinary-arts Schedule a kitchen tour Call us at 480-423-6084 or e-mail at tion is available in person through the Admissions Office, by phone at480-423-6100 or online at www.scottsdalecc.edu/admissions. Students are requiredto have a working e-mail address and need to contact their instructor at least two weeks prior to thestart of classes.TUITION / FEES / COSTS:Tuition rates are found at www.scottsdalecc.edu/admissions/tuition-fees. They reflect the standard rate atMaricopa Community Colleges. Additional student out-of-pocket expense approx. 200 for kitchen uniforms &tools required for class.CERTIFICATE IN COMMERCIAL BAKERY ANDPASTRY ARTS PROGRAM (20 CREDITS) (ALL CLASSES ARE 8 WEEKS IN DURATION)CUL113CUL115CUL119CUL127CUL137CUL215or CUL217CUL219COMMERCIAL BAKING TECHNIQUESFOODSERVICE: SANITATION, SAFETY & STEWARDINGBAKING THEORY & RETAIL OPERATIONSCLASSICAL DESSERTSSPECIALTY BREADS & BREAKFAST PASTRIESADVANCED PASTRYWEDDING CAKE PRODUCTIONPROFESSIONAL PASTRY ITSCREDITSCREDITSCREDITSTOTAL CREDITS OF CERTIFICATE PROGRAM . 20
CULINARY ARTS3 CREDITSPrinciples 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.Prerequisites: None.CUL 119 – BAKING THEORY AND RETAIL OPERATIONS3 CREDITS3 CREDITSAdvanced principles and techniques in commercial baking and dessert preparation. Focus on fine pastries withEuropean 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, andexploration of new recipes. Prerequisites: A grade of C or better in CUL113 or permission of Program Director.CUL 137 – SPECIALTY BREADS AND BREAKFAST PASTRY3 CREDITSThe preparation of classical and artisan breads using advanced production techniques and skills. Classicbreakfast pastry, with the production of laminated doughs, sweet doughs, and rich yeast doughs to includeDanish, croissant, puff pastry, brioche, and other international classics. Completion of edible centerpiecesmade out of various styles of bread. Prerequisites: A grade of C or better in CUL113 or permission of ProgramDirector.3 CREDITSCUL 215 – ADVANCED PASTRY ARTSAdvanced pastry arts and decorative work as applied to showpieces and special occasion cakes. Includes sugarwork such as pulled, blown, and poured as well as the use of tempered and modeling chocolate. Design andexecution of a three-tier wedding cake as well as work on a special occasion and team wedding cake using gumpaste, pastillage, chocolate, or marzipan. Includes desserts for special diets and spa desserts. Prerequisites: Agrade of C or better in CUL113 and CUL127, or permission of Program Director.ORCUL 217 - WEDDING CAKE PRODUCTION3 CREDITS Basic andadvanced execution for special occasion, wedding, and groom s cakes to include initial design work, baking, icing,and advanced finishing techniques to include the use of fondant and gum paste. Enhancement of cakes toinclude basic sugar, pastillage, and chocolate decoration. Prerequisites: A grade of C or better in CUL113 orpermission of Program Director.CUL 219 – PROFESSIONAL PASTRY TECHNIQUES3 CREDITSAdvanced production techniques for plated desserts, frozen desserts, modern and classical gateaux, petit fours,and chocolates. Prerequisites: A grade of C or better in CUL113 and CUL127, or permission of Program Director.CUL115 - FOODSERVICE: SANITATION, SAFETY & STEWARDING*8- week online class with in person final2 CREDITSFocuses on the theory and practice of food service safety and sanitation. Emphasis on understanding andapplying the Hazard Analysis Critical Control Points (HACCP) concept. Reviews legal elements of food servicesanitation based on requirements and recommendations of Maricopa County Health Department. Focuses onstewarding as an important kitchen support service with emphasis on appropriate practices and principles ofreceiving food and product rotation. Course concludes with administration of the ServSafe Food ProtectionManager Certification Exam. Students that have ServSafe manager certification are exempt from course.
CULINARY ARTSCULINARY FUNDAMENTALS PROGRAMONLINE & DUAL ENROLLMENTThese courses are designed for students who wish to improve their cookingskills at home. The course work is conducted through an instructor/web-basedenvironment. Classes are available for any and all to advance their culinarycapabilities for self improvement or try something new. All classes satisfyrestricted electives in any of our current degree seeking programs.REQUIREMENTS & EQUIPMENT:All courses in the online program are taught via computer and e-mail. Studentswill need to have the ability to submit photos of their original work basedon the instructor-driven assignments. Students will need the apppropriatekitchen equipment to be able to produce the assigned tasks. Additional costswill be incurred for food items required to produce the assignments. Classesare taught in eight-week formats and assignments are due weekly.REGISTRATION:Registration is available in perso
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 effec
