CULA 2775 - Pastry II

This is an advanced course in pastries where students learn the art of safely pouring, blowing, and pulling sugar and its different applications in modern patisserie. Displaying techniques, storage, and setup are extensively covered in this course.

Prerequisites:
CULA 1510 - Sanitation, CULA 1100 - Basic Culinary Skills, CULA 1500 - Food Principles, CULA 1550 - Breakfast & Lunch Cookery, CULA 1600 - Garde Manger, CULA 2600 - Charcuterie, CULA 1700 - Basic Baking, and CULA 2700 - Advanced Baking & Pastry

Credits: 1

Lecture/Lab Hours: 1 lecture/lab hr/week

Comments: $50 Course Fee

General Education Requirement: None