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CULA 225 Patisserie II 3.0 Credits

This course will further develop students sense of creativity, flavor, texture, color, and presentation skills. Building on knowledge and techniques already learned in previous courses, this course will provide students with knowledge and touch to produce professional quality desserts of all sizes from amuse bouche, petit fours, and sophisticated desserts.

College/Department: Center for Food Hospitality Management
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 220 [Min Grade: D]

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