Recent SemestersSpring 2025, Spring 2024, Spring 2023Class 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 HeldThu 5:00pm–9:50pm, Thu 6:00pm–9:50pm 