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
21852 Spring 2022 Estrella Mountain
Komatke Hall-C Regions Restaur
In Person 01/21/2022 - 03/11/2022 F 8:00AM - 4:30PM
  • S. Griffiths
10 of 18 Seats Available
  • Notes
    • Class Notes: Flex Start Class
      Class 21852 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.