CULAR 250 - Culinary Skills for Baking Students
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Credits
- Not published
- Transfers To
- Not transferable
- Description
- This course introduces the Baking and Pastry student to basic culinary skills and principles in order to build foundational skills, outside of their specialty. This includes knife cuts, basic sauce making, sautéing, poaching, braising and steaming. Note: Proof of TB clearance is required on the first day of class.