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

Search Course Schedule for availability