CUL 125 Pastry Basics II

3 CR

This course provides the students with the principles and preparation of pies, custards, puddings, mousses, soufflés, frozen and fruit desserts, and an introduction of baking for special diets. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.
Prerequisite(s): CUL 110 with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 121 with a C- or higher, or concurrent enrollment in CUL 121, or Instructor permission.