Course ID
101707
Topic ID
0
Course Location
Academic Term
Notes
Lab Fee: $50. 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
5001
Minimum Units (Decimal)
3.00
Maximum Units (Decimal)
3.00
Description
Course focus is on European style pastries and multi-portion desserts. Students gain experience making sponge cakes, butter creams, puff pastry, glazes and fillings, meringue, marzipan, chocolate and eclair dough. The emphasis on the production of fine pastry such as tea cookies, petit fours, chocolates and truffles, individual French pastries, tortes and gateau.
Class Type
Status
Open
Subject Term Reference
Late Start
No
Catalog Number
230
Day or Night Section
Day
Is Late Start
Normal Start
Session
Normal
Class Subject Reference
Crytime Formatted
2:00–6:00 p.m. • T TH • Dandini Campus • 01/23/24–03/07/24
Department Phone
674-4845
Notes (For Filter)
Lab Fee: $50. 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)
Prerequisite: CUL 125 and CUL 225.
Class Subject Abbr
CUL