BAKE 259 - Viennese Pastries
- Recent Professors
- Grace S. Jakubowics
- Recent Semesters
- Spring 2027, Fall 2026
- Class Size
- Not published
- Difficulty
- 6.5Demandingout of 10
- Credits
- 1.5
- Prerequisite
- CULAR 20 and BAKE 241 .
- Spring 2027 Sections
- View Spring 2027 sections of BAKE 259
- Transfers To
- Not transferable
- Description
- Formerly CULAR 259.This course provides an in-depth study of the techniques, equipment, and ingredients used for the preparation of Viennese pastries. Viennese pastries include laminated and non-laminated rich yeast dough. Note: Proof of TB clearance is required on the first day of class.
- Usually Held
- Thu 1:00pm–3:20pm, Thu 10:15am–2:30pm, Thu 3:30pm–8:25pm, Thu 8:00am–10:05am