CULA 1321 - Advanced Baking and Pastry

Advanced Baking and Pastry instructs students on more difficult baking, pastry and dessert techniques. Emphasis is placed on presentation, plating and appearance. The production of high skill, high quality finished products is emphasized with special attention to chocolate work, plate presentation, and cold and hot preparations. Soufflés, dessert sauces and creative and flavorful designs exemplify this course.

Credits: 3
Lecture Hours: 1
Lab Hours: 4
Contact Hours: 5
Semester: Fall, Spring
Delivery Method: Traditional

Prerequisites & Notes
Prerequisites: CULA 1126, CULA 1240, CULA 1325, and CULA 1330

Corequisites: CULA 2331 and CULA 2375

Notes: Course not designed for transfer.

Browse Class Schedule

Click here for course textbook information.

Contact

Address

New Students

Current Students

CULA 1321 - Advanced Baking and Pastry