CULA253 — Advanced Patisserie
The student will gain knowledge of the principles of advanced Patisserie by working with materials and products at an advanced level, such as techniques in gum paste and fondant, tiered cakes, rolled fondant cakes and techniques in royal icing.(Prerequisites: CULA 151, CULA 251, CULA 252)
Prerequisites: CULA151, CULA251, CULA252