Recent SemestersSpring 2027, Fall 2026, Spring 2026, Fall 2025Class Size25 studentsCredits3PrerequisitePrerequisite: CUL 244 Transfers ToNot transferableDescriptionAdvanced course in pastry arts production, including puff pastry, foam cakes, classical European tortes, pastry fillings, meringues, cake decorating, chocolate handling, glazes, icings, tarts, and pate a choux. Students will study, participate, and engage in critical-thinking topics relevant to operating appropriate food service areas, including prioritization, execution, and work habits in a professional food service format. Students will be required to follow culinary department dress standards. (formerly FN 245)Usually HeldWed 8:00am–12:20pm, Wed 8:00am–1:25pm, Wed 8:00am–8:50am, Wed 9:00am–12:50pm 