CULA 240 — Advanced Entrees/Intro to Bakeshop *
This course is a continuation of CULA 230 . Skills development will include production of pies, pastries, cookies, cakes, frostings, custards, creams and dessert sauces. Students will demonstrate continued improvement in previous skills with emphasis on identification, fabrication, and appropriate cooking methods for wild game, fish and shellfish. The semester will culminate with a written and practical exam from the National Occupations Testing Institute (NOCTI). Students who successfully complete the exam will receive the Culinary Arts Cook certification from NOCTI-ACF.
Prerequisites: CULA 230