Course ID
101673
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
8001
Minimum Units (Decimal)
3.00
Maximum Units (Decimal)
3.00
Description
Course designed to teach professional food preparation and bake-off techniques applicable in a variety of food service environments - supermarket bakery and deli departments, convenience stores, cafeterias, fast food outlets and contract management companies. Structured to develop culinary skills while utilizing convenience foods and frozen bakery products. Emphasis on equipment use, proper handling and proofing of frozen dough, finishing and packing products, assembling sandwiches and platters and product display. Most of the course oriented toward working with convenience foods and bake-off techniques.
Class Type
Status
Open
Subject Term Reference
Late Start
No
Catalog Number
170
Day or Night Section
Day
Is Late Start
Normal Start
Session
Normal
Class Subject Reference
Crytime Formatted
9:00 a.m.–1:50 p.m. • T TH • Dandini Campus • 01/28/25–03/20/25
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)
Prerequisites: CUL 100, CUL 106 and CUL 125.
Class Subject Abbr
CUL
Class Materials