CULP202

This course focuses on furthering knowledge in baking/pastry to include churned, still frozen, and composed dessert production. Students will continue their exploration of international cuisines and learn the intricacies involved in the craftsmanship of artisan charcuterie items like cured salamis, fresh and aged cheeses. Additionally, there will be a review of topics involved in building exceptional guest relations and the essentials of front of house service.

Fall Only

All Years