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Specialty Breads and Breakfast Pastry (CUL137) 3 Credits

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: CUL113 or permission of Program Director.

Class# Semester Location Delivery Dates Days Times Instructor Availability
17119 Spring 2016 Phoenix
Culinary Kit
In Person 01/22/2016- 05/06/2016 F 1:00PM- 5:15PM
  • J. Ayres
7 of 18 Seats Available
  • Notes
    • Class Notes: Class 17119 meets at Culinary Kit Fridays from Jan 22 to May 06, 2016 from 1:00PM - 5:15PM
      Class 17119 also meets at OSW106 Fridays from Jan 22 to May 06, 2016 from 1:00PM - 3:30PM
      Class 17119 costs include Food Services Fee: $100

SUN System The Shared Unique Number (SUN) System helps students identify courses that will directly transfer among Arizona's community colleges and three public universities. Using the SUN System, students can easily search for and enroll in courses that offer direct equivalency at other Arizona colleges and universities. SUN courses have their own unique course number and prefix listed alongside each college's course number.

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