CUL 222 Advanced Confections and Pastries IThis course has laboratory or studio fees

Continued instruction in baking skills focusing on sophisticated pastry techniques including advanced laminated dough, specialty gateau and torten (gourmet cakes), and complex sauces and creams. 

2 hours lecture, 3 hours laboratory.

This course has laboratory or studio fees

Credits

3

Prerequisite(s)

CUL 221.