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Spring 2015 Semester Courses

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314-124 Pastry, Specialty Plated Dsrt

Study fine pastry and specialty dessert production methods and build on knowledge and skills from prior course work to create simple and complex plated desserts, balancing flavors, textures, colors, aromas and plate layout, garnish and presentation for an assortment of menu and service styles.

Course Credits

1

Sections this Semester

Offering number: 314-124-001

Course Notes

Prerequisites: 314-120 Science of Baking Principles and 314-126 Cookies/Bars/Petit Fours Sec and 314-127 Custards/Mousse/Souffle/Fr Des and 314-129 Pies, Tarts, Fillings (or concurrent)

Prerequisite(s): 314-120 Science of Baking Principles
CRN: 20926
Tuition/fee: $156.15
Seats Open: 18
Instructor: Gasparek, Michelle S
Dates: 03/23/15-04/02/15
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:25pm
Room: A190

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