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

COMMERCIAL BAKING AND PASTRY ARTSFALL 2014 - EVENING CLASSES

SCOTTSDALE COMMUNITY COLLEGE

www.scottsda lecc .edu/cu l inar y

COMMERCIAL BAKING AND PASTRY ARTS Fall 2014 Evening Classes

CUL 113 (Section #37869) – Commercial Baking Techniques 3 Credits Instructor – GriegoPrinciples 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.

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

CUL 119 (Section #38067) – Baking Theory and Retail Operations 3 Credits Instructor–Griego,Hills,StutzBaking 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 design.

8/27 through 12/19 W (5:00 p.m. to 7:40 p.m.) Cost - $243

CUL 127 (Section #39850) – Commercial Baking Classical Desserts 3 Credits Instructor – HillsAdvanced 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. Prerequisites: A grade of “C” or better in CUL113.

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

CUL 137 (Section #37964) – Specialty Breads & Breakfast Pastries 3 Credits Instructor – GriegoThe preparation of classical and artisan breads using advanced production techniques and skills. Classic breakfast pastry, with the production of laminated dough, sweet dough’s, and rich yeast dough’s to include Danish, croissant, puff pastry, brioche, and other international classics. Completion of edible centerpieces made out of various styles of bread. Prerequisites: CUL113 or permission of Program Director.

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

CUL 215 (Section #37884) – Advanced Pastry Arts 3 Credits Instructor – Hills 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-tier 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: CUL113 and CUL127, or permission of Program Director.

10/20 through 12/12 TH (5:00 p.m. to 9:55 p.m.) Cost - $343

EVENING CLASSES