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CULA 125 Foundations of Professional Baking 3.0 Credits

This course will introduce students to the foundations needed to work in a pastry kitchen. This hands-on lab class will help build students sense of timing and a delicate touch needed to produce classic bakery items such as pies, cookies, muffins, biscuits, pastry cream, and basic breads.

College/Department: Center for Food Hospitality Management
Repeat Status: Not repeatable for credit
Prerequisites: CULA 115 [Min Grade: D] (Can be taken Concurrently)

Culinary Arts & Science

http://catalog.drexel.edu/undergraduate/centerforfoodandhospitalitymanagement/culinaryartsandscience/

...Engagement 1.0 CULA 120 Techniques and Traditions I 3.0 CULA 125 Foundations of...

Culinary Arts and Science

http://catalog.drexel.edu/graduate/centerforfoodandhospitalitymanagement/culinaryartsandscience/

...on possible equivalencies. CULA 115 Culinary Fundamentals FDSC 100 ServSafe CULA 125 Foundations of Professional...

Hospitality Management

http://catalog.drexel.edu/undergraduate/centerforfoodandhospitalitymanagement/hospitalitymanagement/

...courses or courses from CULA or SMT. Sample...Industry 3.0 HRM 125 Hotel Operations Management...

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