TransfermaticCUL at Chaffey College

    CUL 441 - Advanced Professional Baking

    Recent Professors
    T. Lu
    Recent Semesters
    Spring 2027
    Class Size
    24 students
    Difficulty
    4.9Moderateout of 10
    Credits
    4
    Prerequisite
    Completion with a C or better in: CUL 440
    Spring 2027 Sections
    View Spring 2027 sections of CUL 441
    Transfers To
    Not transferable
    Description
    Advanced baking and patisserie techniques, including advanced formulas. Explore advanced fundamental techniques in baking and patisserie. The course emphasizes the altering of percentages of ingredients in formulas to produce desired results and the examining of how a formula works, including changes of yields. Introduction to hot, cold, and frozen desserts with concentration on the composition of restaurant-style plated desserts. Topics include traditional composed desserts, modern menu fusion, international/ethnic and classical dessert combinations.
    Usually Held
    Tue Thu 4:00pm–4:50pm, Tue Thu 5:00pm–8:50pm