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CUL137: Specialty Breads and Breakfast Pastry – 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. Note: 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. Prerequisites: A grade of C or better in CUL113 or permission of Program Director.

Class# Location Delivery Dates Days / Times Instructors Availability
19762
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
3/26 – 5/14
Spring 2027
Fri
7:30 AM – 4:00 PM
  • S. Griffiths
Open
2 of 18 seats available
  • Costs include CUL Course Fee: $125.00
  • Flex Start Class
    Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
    This course is offered once per academic year - only in the spring term. Students who need it to fulfill program requirements are encouraged to plan their schedules accordingly.
  • No books listed at the bookstore, contact instructor