Schedule of courses -
Details about the Spring 2013 course you selected |
Subject: | Culinary Arts |
Title: | CULN-280 Advanced Pastry and Baking - (SC) - 5 Units |
Instructor: | Draa, C |
|
Course |
Section |
Days |
Time |
Room |
Units |
Start/Stop Dates |
|
|
CULN-280 |
4542 |
MTWTH |
7:00-7:50am |
BFL-103 |
5 Units |
3/11 - 5/16 |
|
MTWTH | 8:00-1:05pm | HRM-BAKERY | |||||
| Catalog Course Description | ||
| CULN-280 Advanced Pastry and Baking | ||
| 5 Units | SC | |
|
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| Prerequisite: CULN 180 or equivalent | ||
| Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the Culinary (CULN) office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. | ||
| Advanced theory and technique in pastry and baking, including fruit desserts, spoon desserts, tarts, pies, plated desserts, frozen desserts, modernist desserts, decorated cakes, and light and low-calorie desserts. CSU | ||
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