Apr 29, 2024  
2019-2020 Catalog SVC 
    
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2019-2020 Catalog SVC [ARCHIVED CATALOG]

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CUL 264 - Advanced Breads & Pastry Theory

(3)
Theory and study of items produced in the bakeshop including breads, Viennoiserie, pastries, creams, cakes, chocolate, confections and decorative work for the advanced baking and pastry student. Prerequisite: CUL 164.


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