A study of the history and techniques for the production of tart doughs, choux paste, puff pastry, cookie doughs, creams and curds and their use in bakery and restaurant programs.
Course ID
60L
Department
Subject
Units
1
Requisites
PREREQ: CAHS 10A and CAHS 10B; Completion of or concurrent enrollment in: (CAHS 20A or CAHS 20B) or (CSST 9650 or CSST 9651)
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-17.5
Has field trips
0