Matched 1 Courses / 1 Classes

Professional Pastry Techniques (CUL219) 3 Credits

Advanced production techniques for plated desserts, frozen desserts, modern and classical gateaux, petits fours, and chocolates. Prerequisites: A grade of C or better in CUL113 or permission of Program Director.

Class# Semester Location Delivery Dates Days Times Instructor Availability
18869 Fall 2020 Scottsdale
AP Bldg. CA Dry Storage RM 263
In Person 08/24/2020 - 10/13/2020 M,Tu 5:00PM - 6:00PM
  • D. Boman
Open
5 of 15 Seats Available
  • Notes
    • Class Notes: Class 18869 meets at AP Bldg. CA Dry Storage RM 263 Mondays/Tuesdays from Aug 24 to Oct 13, 2020 from 5:00PM - 6:00PM
      Class 18869 also meets at AP Bldg. CA Kitchen Room 232 Mondays/Tuesdays from Aug 24 to Oct 13, 2020 from 6:00PM - 9:30PM
      8-Week Class
      Additional student out-of-pocket expense approx. $200 for kitchen uniforms & tools required for class. Purchase can be made at the SCC Bookstore. Uniforms and supplies are required for every class.
      Class 18869 costs include CUL Course Fee: $150