Apr 19, 2024  
2020-2021 Addendum Catalog 
    
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2020-2021 Addendum Catalog [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 with a grade of C (2.0) or higher.


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