Spring 2020
Specialty Breads and Breakfast Pastry CUL137
3.00 Credit
Flex Start Flex Start Classes

The preparation of classical and artisan breads using advanced production techniques and skills. Classic breakfast pastry, with the production of laminated doughs, sweet doughs, and rich yeast doughs to include Danish, croissant, puff pastry, brioche, and other international classics. Completion of edible centerpieces made out of various styles of bread.

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: http://www.estrellamountain.edu/institutes/culinary-institute/clubs-events 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
5 of 18 seats available
Class Number Delivery Days Dates Times Type
16693 In Person S March 21, 2020 - May 2, 2020 7:30am - 4:00pm Lecture & Lab
Flex Start Class
ALERT! This class is offered in the Spring semester only.
Last full refund date Student Last Date to Withdraw Section no. Class Fees
March 24, 2020 April 6, 2020 0001 $100.00

Books and Materials

Textbook information pending.

Location

  • Estrella Mountain Community College
  • Komatke Hall C
  • KOM C 109