Steven C. Griffiths

Profile image of Steven.Griffiths
Division Chair Occupational Education
Primary Department:
Manages: Occupational Education
 Phone: 623.935.8862
 Location: MAR 111
Tuesday: 10:00 am-12:00 pm
Thursday: 10:00 am-12:00 pm


M.Ed in Educational Leadership
Northern Arizona University
Bachelor of Applied Science
Arizona State University
AAS Culinary Arts
White Mountains Community College

Chef Griffiths gained his culinary experience from the kitchens of the Balsams Grand Resort Hotel, Pinehurst Resort and Country Club, The Crowne Plaza Hotel, and Legal Sea Foods of Boston. In addition to holding Executive Chef, Chef Garde Manger, and Banquet Chef positions, he brings many years of teaching experience to the students of EMCC.  As an instructor he has coached student teams for the ACF Junior Hot Food Competition, as well as the winning team at the 2002 National Collegiate Ice Carving Championships.  Steve earned an AAS in Culinary Arts from White Mountains Community College, a BAS from Arizona State University, and an M.Ed in Educational Leadership from Northern Arizona University.  Further culinary training was received at the Notter School of Pastry Arts, The French Pastry School, and 2006 World Pastry Forum.  He has won several awards for ice sculpture, including fourth place in the single block competition at the 2004 World Ice Art Championships in Fairbanks, Alaska.

College Service 
Division Chair, Occupational Education: 5/2016-present
Classes Current Teaching
Name Title Term Days Times/Dates
CUL113 View class details for Commercial Baking Techniques (CUL113)Commercial Baking Techniques SPR18 TR 1:30pm - 5:40pm
JAN 16 - MAR 8
CUL127 View class details for Commercial Baking: Classical Desserts (CUL127)Commercial Baking: Classical Desserts SPR18 TR 1:30pm - 5:40pm
MAR 20 - MAY 10
CUL137 View class details for Specialty Breads and Breakfast Pastry (CUL137)Specialty Breads and Breakfast Pastry SPR18 M 8:00am - 4:30pm
MAR 19 - MAY 7
CUL219 View class details for Professional Pastry Techniques (CUL219)Professional Pastry Techniques SPR18 M 8:00am - 4:30pm
JAN 22 - MAR 5