CULA 1601 - Pastry Foundations

Institution:

Saint Paul College

Subject:

Description:

This course is designed to allow the student to become familiar with the hospitality industry. Students will develop knowledge and skills necessary to work in a professional foodservice environment. Kitchen equipment, products identification, cooking methods and knife skills introduction are the major components of this class. 3C/0/3/0

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.saintpaul.edu

Phone Number:

(651) 846-1600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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