CULA 2300 - Viennoiserie

Institution:

Saint Paul College

Subject:

Description:

This course covers leavened rich doughs while reviewing laminated doughs. Students develop the knowledge, skills and techniques required in viennoiserie production. Training follows the highest sanitation and safety standards during any food preparation. 2C/0/2/0

Credits:

2.00

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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