CUL 130 - European Pastries and Classical Desserts

Institution:

Ozarks Technical Community College

Subject:

Description:

This course involves the study and practice of the fi ne culinary arts of sugar and chocolate decorating techniques, including stenciling and piping, marzipan, pastillage, and fondant. Also included are enhanced dessert presentation and souffl é and ice cream making. Prerequisites: CUL 121, HSM 115, or departmental permission.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.otc.edu

Phone Number:

(417) 447-7500

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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