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Spring 2016 Semester Courses

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314-129 Pies, Tarts, Fillings

Topics include flakey and mealy crust, multiple filling styles, soft fill, pre-cooked, raw fill, cream fill, and more. Also, tart assembly and production, alternate pastry and cookie crusts.

Course Credits


Sections this Semester

Offering number: 314-129-001

Course Notes

Prerequisite(s): 314-120 Science of Baking Principles and 316-110 Applied Food Service Sanitatn and 314-122 Principles of Baking
CRN: 21199
Tuition/fee: $160.60
Seats Open: 0
Instructor: Gasparek, Michelle S
Dates: 04/18/16-04/28/16
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:20pm
Room: A190

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