CUL 260 - Bakery and Pastry Production II

Institution:

Pima Community College

Subject:

Description:

Credit Hours: 300 Advanced theory and practice of operating a bakery of pastry shop in a hotel or restaurant kitchen Includes planning, ordering, and scheduling for bakeshop production, safety and sanitation, bakery and pastry vocabulary, advanced yeast breads, classic French pastries, ice cream and frozen desserts, assembling pastries, pastry garnishes, and complex plated desserts Prerequisite(s): CUL 160 Course Corequisites: CUL 230, CUL 250 Offered: Fall, Spring, Summer

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.pima.edu

Phone Number:

(520) 206-4500

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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