Mar 28, 2024  
2011-2012 Catalog 
    
2011-2012 Catalog [ARCHIVED CATALOG]

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CUL 217 - Chocolate, Confections, Sugar Work and Restaurant Desserts


Corequisite: CUL 111 , CUL 114 , CUL 115 

This is an advanced baking & pastry course which focuses primarily on chocolate and working with chocolate in professional baking and pastry. Additionally, confections, sugar work, and restaurant desserts are covered. This is a challenging course that will prepare students for work in a professional bakery in a hotel, restaurant or resort setting.

Credits: 4

Lab Hours: 2.00
Lecture Hours: 3.00
Credit Type: CR


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