VFOOD 212 - Baking & Pastry Basics
- Recent Professors
- Jacob A. Rojas, Teresa Lopez de Zamora
- Recent Semesters
- Fall 2026, Fall 2025
- Class Size
- 12–25 students
- Credits
- 0
- Fall 2026 Sections
- View Fall 2026 sections of VFOOD 212
- Transfers To
- Not transferable
- Description
- Provides instruction on the fundamentals of pastry making. Students are introduced to key preparations that become the building blocks of other, finished pastry dishes. The focus is on various types of dough, custards, and soufflés. Students may be awarded 1.5 high school elective credits if they pass the course with a 70% or better.
- Usually Held
- Sat 8:00am–12:00pm, Tue Thu 5:00pm–9:00pm