9 0 0 0 E . C H A PA R R A L R D . S C O T T S D A L E A Z 8 5 2 5 6 • W W W . S C O T T S D A L E C C . E D U / C U L I N A R Y

FOUNDATIONS OF CULINARY ARTS FALL 2014 - EVENING CLASSES

SCOTTSDALE COMMUNITY COLLEGE

www.scottsda lecc .edu/cu l inar y

FOUNDATIONS OF CULINARY ARTS Fall 2014 Evening Classes

CUL 105 (Section #37870) Principles & Skills For Professional Cooking 3 Credits Instructor – CollinsIntroductory 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.

8/25 through 10/14 M/T (5:00 p.m. to 9:40 p.m.) Cost - $318

CUL 107 (Section #37871) Principles & Techniques For Garde Manger 3 Credits Instructor – CollinsPrepares 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.

10/20 through 12/12 M/T (5:00 p.m. to 9:40 p.m.) Cost - $318

CUL 201 (Section #37965) International Cuisine 3 Credits Instructor – StutzGourmet 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. Prerequisites: A grade of “C” or better in CUL105

8/25 through 10/14 M/T (5:00 p.m. to 9:40 p.m.) Cost - $343

CUL 203 (Section #37966) American Regional Cuisine 3 Credits Instructor – StutzAmerican 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. Prerequisites: A grade of “C” or better in CUL105

10/20 through 12/12 M/T (5:00 p.m. to 9:40 p.m.) Cost - $343

CUL 211BB (Section #38051) Professional Cooking Practicum 3 Credits Instructor – CollinsPreparation 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. Prerequisites: (CUL105 and FON104) or permission of Department or Division.

8/27 through 12/18 TH (5:00 p.m. to 9:55 p.m.) Cost - $343

CUL 225 (Section #37967) Supervisory Functions In Food Service 3 Credits Instructor– CollinsPrinciples 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.

8/27 through 12/17 W (5:00 p.m. to 7:40 p.m.) Cost - $243

EVENING CLASSES