May 24, 2019  
2018-2019 Academic Catalog 
    
2018-2019 Academic Catalog Archived Catalog

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CULA 108 - Professional Chef II: Baking and Pastry


Credit(s): 5

Prerequisite(s): instructor’s consent.
Corequisite(s): CULA 104 .
Part II in the Professional Culinary Arts Series, this course integrates the fundamental baking skills learned in CULA 103  with more advanced techniques. Topics include: Advanced Custards and Creams, Frozen Desserts, Fruit Desserts and Garnishes, Basic Cakes with Icings, and chocolate. (Spring Semester)



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