CULA 234 — Advanced Pastry Techniques
This course teaches advanced pastr y techniques. Course activities include advanced production methods of classical types of desserts: chocolate work, use of fine liqueurs, fruits, and sugar work with proper presentation and service in the Culinary Arts dining room. Students are required to be in uniform and to have culinary tool kit with them at every class. Prerequisites: CULA-102, CULA -103, CULA -110, CULA - 120, CULA-130, CULA-140 Corequisite(s): CULA-233