Baking and Pastry I

Courses

• CISM125 — Introduction to Computers
• CUBP101 — The Science Behind the Ingredients
• CUBP110 — Foundations of the Bakeshop
• CUBP120 — Introduction to the Art of Pastry
• CUBP150 — Plated Desserts
• CUBP210 — Advanced Baking Techniques
• CUBP211 — The Art of Bread Making
• CUBP227 — Retail Bakery Production & Management
• CUBP240 — Borders, Piping and Runouts
• CULN111 — Culinary Fundamentals
• CULN113 — Fundamentals of Garde Manger
• CULN114 — Purchasing, Inventory and Cost Management
• CULN125 — Kitchen Foundations: Stocks, Soups and Sauces
• ENGL101 — Composition I
• HOSP132 — Food Service Sanitation

Source ↗

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