CUL-130 European Pastries

Credits: 3
Contact Hours: Lec 1 Lab 4 Practicum 0
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): HSM 115 or concurrent enrollment or grade of “C” or better in CUL 101 .