CULN1316 — Baking and Pastry
CULN 1316 - Baking and Pastry CULN 1316 - Baking and Pastry , Lecture 2 , Lab 12 Covers the preparation of yeast dough products, quick breads, cakes and icings, cookies, pies, puff pastry, clair and cream puffs, meringues, souffls, as well as creams, custards, puddings, sauces, and frozen and fruit desserts. This course requires a lab fee. Prerequisites: CULN 1213 , CULN 1229 and CULN 1233 , all with a grade of “C” or better Corequisites: CULN 1323 , CULN 1333 and CULN 1343
Prerequisites: CULN1213, CULN1229, CULN1233