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Details about the Spring 2014 course you selected


Subject:

Culinary Arts

Title:

CULN-213 Seasonal Spring Desserts - (SC) - 1 Unit

Instructor:

Moon, J

Recom: Eligibility for ENGL 116 and ENGL 118 or equivalents



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-213

8644

TH

4:00-7:20pm

HRM-201

1 Unit

1/30 - 2/27


Catalog Course Description
CULN-213 Seasonal Spring Desserts
1 - 1 Units SC
Degree Applicable
Variable Hours
 
Recommended: Eligibility for ENGL 116 and ENGL 118 or equivalents
Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting.
This course is a study of basic pastries, basic pastry components, and desserts, including practical applications, specific to the spring season, as related to the hospitality and food service industry, restaurants, wholesale and retail bakeries/pastry shops. CSU

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