Culinary Co-op II
Culinary Co-op II offers Culinary Arts degree candidates the opportunity to fulfill the required 100 hours of on-the-job experience for which they are paid by their respective employers. This course […]
Baking and Pastry Arts Co-op II
Baking and Pastry Arts Co-op II offers Baking and Pastry Arts degree candidates the opportunity to fulfill the required 100 hours of on-the-job experience for which they are paid by […]
Testing and Practical Exam
Testing and Practical Exam provides an extensive review of the skills, techniques, and knowledge covered in the previous baking degree courses. This course culminates with a hands-on practical exam. (Pre- […]
Advanced Pastry Theory
Advanced Pastry Theory covers the theoretical aspects of the advanced pastry arts courses. This course is taught only as a co- requisite to the four spring senior baking laboratories. (Co-requisites: […]
Petit Fours and Mignardise
Petit Fours and Mignardise focuses on a variety of small confections that are usually one or two bites in size. (Co-requisites: CULA241W or POI)
Advanced Pastries and Plated Desserts
Advanced Pastries and Plated Desserts is a hands-on production course that allows students to expand the baking fundamentals and skills they learned in Individual Pastries and Plated Desserts. (Prerequisite: CULA127W; […]
Advanced Cake Decorating and Design
Advanced Cake Decoration and Design combines the talent, skill, and knowledge needed to create wedding cakes and other specialty cakes. (Prerequisite: CULA126W; Co-requisite: CULA241W or POI)
Advanced Baking Theory
In Advanced Baking Theory, students advance their understanding of baking principles and theory as this understanding relates to their production classes. This course is taught only as a co-requisite to […]
Chocolates and Confections
Chocolates and Confections covers the production of chocolates and other confections, along with the techniques necessary to work with chocolate and sugar. (Co-requisite: CULA236W or POI)
Dessert Buffets and Displays
In Dessert Buffets and Displays, students showcase their skills by presenting and displaying a wide variety of bakery products. (Prerequisite: CULA127W or POI; Co-requisite: CULA236W or POI)
Introduction to Centerpieces
In Introduction to Centerpieces, students explore pastillage, pulled, blown, poured, and spun sugar, as well as the techniques necessary to design and produce edible centerpieces. (Co-requisite: CULA236W or POI)
Advanced Artisan Breads
In Advanced Artisan Breads, students learn both fundamental and advanced skills in the art of creating artisan breads. (Co-requisite: CULA236W or POI)
