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|Subject ID||Classroom Hours||Lab Hours||Clinic Coop Or Shop Hours||Credit Hours|
CUL 110 and CUL 160
This course is designed to further students’ knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation and plating, and dessert buffet production skills.
Credit by examination is not available for this course because of the nature of the course and in some cases safety requirements in the use of equipment. Any exceptions must be with the approval of the department chairperson.
January 28, 2015 - 11:50am - 12:50pm
February 2, 2015 (All day) - March 13, 2015 (All day)
February 5, 2015 (All day)
February 12, 2015 (All day)
February 19, 2015 (All day)