Matched 1 Courses / 1 Classes

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: A grade of C or better in CUL113 or permission of Program Director.

Class# Semester Location Delivery Dates Days Times Instructor Availability
21835 Spring 2022 Estrella Mountain
Komatke Hall-C Regions Restaur
In Person 03/25/2022 - 05/13/2022 F 8:00AM - 4:30PM
  • S. Griffiths
14 of 18 Seats Available
  • Notes
    • Class Notes: Flex Start Class
      Class 21835 costs include CUL Course Fee: $100
    • Additional Class Notes: Students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to:

      For questions and advisement concerning the Culinary Institute, please contact the Student Specialist at 623.935.8805.