CUL 115: Fundamentals of Pastry

In this course, students are introduced to contemporary pastries applicable to today's food service industry. Emphasis is placed on pastry production techniques including demonstrations and practical applications of pate a choux specialties, gateaus, sauces, custards, mousses, churned and still frozen desserts. Students will also be introduced to plated dessert concepts and construction. The title of this course was previously Pastry I.

Level I Prereq: Academic Reading and Writing Levels of 6; CUL 104 and CUL 110, minimum grade "C"; may enroll concurrently in CUL 110

Class offerings by semester

Summer 2020 Fall 2020 Winter 2021 Summer 2021
  offered in the daytimeoffered at nighttime offered in the daytimeoffered at nighttime  

offered in the daytimeDay Class (before 5 p.m.) offered at nighttimeEvening Class (after 5 p.m.) offered online Online Class

Class offerings by semester is offered as a planning tool. Please refer to the course schedule to see the specifc time and platform for which the course is offered.

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Check the schedule

Description Hours
Credits 3
Lecture Hours 15
Clinical Hours 0
Lab Hours 60
Other Hours 0
Total Hours 75

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