CULA 328 Brasserie Applied Baking 3.0 Credits
This course will develop students ability to cross utilize the mediums of culinary arts and pastry arts. In almost every food service operation the techniques and products made by both the savory and sweet kitchen are seamlessly combined to create the menu. Students will focus on combining both of these disciplines to create contemporary and classic dishes.
Repeat Status: Not repeatable for credit
Prerequisites: CULA 125 [Min Grade: D] and CULA 320 [Min Grade: D] and CULA 325 [Min Grade: D] and CULA 227 [Min Grade: D]