Advanced principles and techniques in commercial baking and dessert preparation. Focus on fine pastries with European flair and on desserts served in better hotels, restaurants, and resorts. Preparation of macaroons, tarts, puff pastries, specialty cakes, and desserts such as Bavarian creams, mousses, custards, souffles, crepe desserts, and flammeries. Preparation and use of sauces, techniques for using nuts and chocolate, and exploration of new recipes.
Students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to:
For questions and advisement concerning the Culinary Institute, please contact the Student Specialist at 623.935.8805.
Prerequisites: A grade of C or better in CUL113, or permission of Program Director.
Class Availability: Open
8 of 18 seats available
||October 15, 2019 - December 12, 2019
|| 4:30pm - 8:40pm
||Lecture & Lab
Flex Start Class
Concurrent enrollment recommended for CUL113 (12603) and CUL127 (12602)
Courses in this recommended course sequence may require prerequisites. In order to secure enrollment in all courses within the sequence, please contact Enrollment Services to assist with the registration of courses with prerequisites.
|Last full refund date
||Student Last Date to Withdraw
|October 21, 2019
||November 5, 2019
Books and Materials
Shop for books and materials
- Advanced Bread & Pastry (Required)
- ISBN: 9781418011697
- Publisher: Cengage Learning
- Author: Suas
- Type: Textbook
- Estimated Price: $136.00 (new)
- Used Retail Price is $102.00; Title is a rental title
- Estrella Mountain Community College
- Komatke Hall C
- KOM C 109