Spring 2024
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. Prerequisites: None.

Students must have or obtain a current Maricopa County Arizona Food Handler`s Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course.

New Culinary 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: Closed
Waitlist: 3 slots available of 5
Class Number Delivery Days Dates Times Type
18122 In Person F March 22, 2024 - May 10, 2024 7:30am - 4:00pm Lecture & Lab
Flex Start Class
Last full refund date Student Last Date to Withdraw Section no. Class Fees
March 26, 2024 April 12, 2024 0001 $125.00

Books and Materials

Textbook information pending.

Location

  • Estrella Mountain Community College
  • Agave Hall
  • AGV 109