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

Class# Location Delivery Dates Days Times Instructors Availability
AP Bldg. TeachKitchen RM 251
In Person
Fall 2022
5:00PM – 6:00PM
  • K. Utsler
6 of 12 Seats Available
    • Notes: Class 32833 meets at AP Bldg. TeachKitchen RM 251 Mondays/Tuesdays from Oct 24 to Dec 16, 2022 from 5:00PM - 6:00PM
      Class 32833 also meets at AP Bldg. CA Pastry Shop RM 262 Mondays/Tuesdays from Oct 24 to Dec 16, 2022 from 6:00PM - 9:15PM
      This class meets for an 8-week period during the full length semester. Students should expect an increased amount of work each week during the 8 weeks as compared to the same class offered in the full semester. Students are encouraged to work with an academic advisor to be sure their course load is balanced over the course of a given semester.
      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 32833 costs include CUL Course Fee: $250