CULA 212 - Advanced Baking Techniques

Credits: 2

An advanced, hands-on course emphasizing benchmark elements of pastry. Students learn advanced pastry components with versatile preparations which may be used to prepare several bakeshop items to include a variety of doughs, batters, creams and fillings.

Prerequisite(s): CULA 113.
Offered: Fall and Spring.
One lecture hour, two lab hours.

Add to Portfolio.

Close Window