2016-2017 Academic Catalog and Student Handbook 
    
    Apr 29, 2024  
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2016-2017 Academic Catalog and Student Handbook [ARCHIVED CATALOG]

CUL-130 Euro Pastry & Classic Dessert

Credits: 3
Contact Hours: Lec 1 Lab 4
This course involves the study and practice of the fine culinary arts European and classical dessert preparation as well as sugar and chocolate decorating techniques, including stenciling , piping, marzipan and pastillage. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): Grade of “C” or better in CUL 121 , HSM 115 .


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