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

Co-requisites:
CULA 2200 - International Cuisine, and CULA 2900 - Classical Cuisine

Credits: 1

Lecture/Lab Hours: 1.5 lecture/lab hours/week

General Education Requirement: None