Course ID
101705
Topic ID
0
Course Location
Academic Term
Notes
Lab Fee: $50. Permission to enroll required. Contact Karen Cannan (kcannan@tmcc.edu). In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.
Section
8002
Minimum Units (Decimal)
3.00
Maximum Units (Decimal)
3.00
Description
An advanced course, utilizing CUL 125 principles with emphasis on more sophisticated American and European goods such as layered dough, baked custards, gelatinization, and restaurant type desserts. Students are expected to continue development of skills for producing quality products.
Class Type
Status
Open
Subject Term Reference
Late Start
No
Catalog Number
225
Day or Night Section
Day
Is Late Start
Late Start Only
Session
Normal
Class Subject Reference
Crytime Formatted
2:00–6:00 p.m. • T TH • Dandini Campus • 10/15/24–12/12/24
Department Phone
674-4845
Notes (For Filter)
Lab Fee: $50. Permission to enroll required. Contact Karen Cannan (kcannan@tmcc.edu). In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.
Prerequisites (For Filter)
Prerequisites: CUL 100, CUL 106 and CUL 125.
Class Subject Abbr
CUL