Washtenaw Community College

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CUL 115: Fundamentals of Pastry

In this course, students are introduced to contemporary pastries applicable to today's food service industry. Emphasis is placed on pastry production techniques including demonstrations and practical applications of pate a choux specialties, gateaus, sauces, custards, mousses, churned and still frozen desserts. Students will also be introduced to plated dessert concepts and construction. The title of this course was previously Pastry I.

Level I Prereq: Academic Reading and Writing Levels of 6; CUL 104 and CUL 110, minimum grade "C"; may enroll concurrently in CUL 110

Credits
3
Lecture Hours
15
Clinical Hours
0
Lab Hours
60
Other Hours
0
Total Hours
75

Some classes are not offered every term. To see if this class is currently available, check the schedule.

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