CULA1290 — International and Regional Pastry

This course is designed to give students a better understanding of traditional and contemporary pastry techniques from local and global regions. Students will explore how culture, traditions, religion and geographies influenced indigenous baking and pastry techniques. Topics covered are yeast breads, quick breads, cakes, pies, cookies, various pastries, desserts and dessert sauces.

Prerequisites: CULA1117, CULA1126

Part of

• Culinary Arts Associate of Applied Science Degree
• Baking and Pastry Entrepreneur Associate of Applied Science Degree
• Baking and Pastry Entrepreneur Occupational Certificate

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