CUL 216 - Advanced Baking and Pastry

Corequisite: CUL 111, CUL 114, CUL 115

This course is designed to build on the basic baking course. The students will learn advanced techniques in the baking and pastry arts. Specific attention will be given to laminate doughs, individual pastries, cake decorating, chocolate, confections, sugar work and restaurant desserts.

Credits: 4

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

Search Course Schedule for availability