Recent SemestersSpring 2027, Fall 2026, Spring 2026, Fall 2025, Spring 2025Class Size24 studentsCredits3PrerequisiteHOSP 140 Transfers ToNot transferableDescriptionContinuation of baking and pastry techniques. Topics include: piping techniques, yeast doughs, laminated doughs, fried pastries, intermediate syrups, creams and sauces, tarts and specialty pastries, puddings, mousses and souffles, intermediate cookie techniques, fruit desserts and foundations of frozen desserts. No credit if taken after CUL 154B. Total of 36 hours lecture and 54 hours laboratory.Usually HeldWed 12:30pm–4:30pm, Tue 9:30am–1:20pm, Wed 8:30am–12:00pm 