Spring 2023
Specialty Breads and Breakfast Pastry
CUL137
3.00 Credit
Flex Start 
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:
https://www.estrellamountain.edu/institutes/culinary-institute/orientation
For questions and advisement concerning the Culinary Arts Program, please contact a Student Specialist at [email protected]
Class Availability: Open
7 of 18 seats available
Instructor
| Class Number | Delivery | Days | Dates | Times | Type |
|---|---|---|---|---|---|
| 27016 | In Person | F | March 24, 2023 - May 12, 2023 | 8:00am - 4:30pm | Lecture & Lab |
Flex Start Class
| Last full refund date | Student Last Date to Withdraw | Section no. | Class Fees |
|---|---|---|---|
| March 28, 2023 | April 14, 2023 | 0001 | $100.00 |
Books and Materials
0 Books and/or Materials.
Location
- Estrella Mountain Community College
- Agave Hall Culinary Lab 109
- AGV 109
