Schedule of courses -

Details about the Fall 2014 course you selected


Subject:

Culinary Arts

Title:

CULN-150T Advanced Techniques of Baking and Pastry - (SC) - 6.5 Units

Instructor:

Draa, Christopher

Prerequisite: CULN-180 or CULN-150R or equivalent



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-150T

3783

MTWTH

7:30-8:15am

HSF-291

6.5 Units

9/02 - 11/20

8:15-1:20pm

HSF-BAKERY


Catalog Course Description
CULN-150T Advanced Techniques of Baking and Pastry
6.5 - 6.5 Units SC
Degree Applicable
Variable Hours
 
Prerequisite: CULN-180 or CULN-150R or equivalent
Note: Same as CULN-280 Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting.
The purpose of this course is to prepare students in advanced theory and techniques in pastry and baking, including fruit desserts, spoon desserts, tarts, pies, plated desserts, frozen desserts, modernist desserts, decorated cakes, and light and low calorie desserts. CSU

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