Schedule of courses -
Details about the Spring 2013 course you selected |
Subject: | Culinary Arts |
Title: | CULN-213 Seasonal Spring Desserts - (SC) - 1 Unit |
Instructor: | Moon, J |
|
Course |
Section |
Days |
Time |
Room |
Units |
Start/Stop Dates |
|
|
CULN-213 |
8644 |
TH |
4:00-7:20pm |
HRM-201 |
1 Unit |
1/31 - 2/28 |
|
| Catalog Course Description | ||
| CULN-213 Seasonal Spring Desserts | ||
| 1 - 1 Units | SC | NR |
| Credit - Degree Applicable | ||
| Variable Hours | ||
| Recommended: Eligibility for ENGL 116 and ENGL 118 or equivalents | ||
| Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting. | ||
| This course is a study of basic pastries, basic pastry components, and desserts, including practical applications, specific to the spring season, as related to the hospitality and food service industry, restaurants, wholesale and retail bakeries/pastry shops. CSU | ||
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