Course Prefixes
College Level Courses -100 and above, Culinary Arts
Course Description
Build on principles and techniques introduced in Baking and Pastry I and learn advanced skills to produce a variety of bakery, pastry, savory and dessert items. Requires 16 hours of supervised experience catering events outside of class. Prerequisite: CUL160 or CUL250 or HRM250.
Total Number Of Credits
3
Lecture Credits
1
Lab Credits
6