Aug 12, 2020  
2020-2021 Catalog 
    
2020-2021 Catalog

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 with a grade of C (2.0) or higher.