2019-20 Catalog 
    
    Feb 21, 2020  
2019-20 Catalog

CUL 104 - Culinary Fundamentals: Baking & Pastry


Description: Cooking techniques and preparation methods for cakes, pies, cookies and simple desserts as well as production of dough and breads. Includes preparation of various bakery sauces and toppings, uses of chocolates, and appropriate presentation methods for various types of desserts.

Prerequisites: CUL 101  

Credits: 4
Lecture: 2
Lab: 4
Grading: A-F AND S/U (standard grading option)