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314-131 Culinary for Bakers

Basic culinary skills with a focus on bakery/dessert products. Topics include knife skills, knife cuts, cooking methods, sauces and more.

Course Credits

2

Sections this Semester

Offering number: 314-131-001

Course Notes

Approved Substitutes: 316-100 Principles of Food Preparation

CRN: 10182
Tuition/fee: $398.47
Seats Open: 0
Instructor: Wasileski, Mark J
Program Restriction
Dates: 08/27/18-12/17/18
Days: Monday
Times: 01:00pm-04:50pm
Room: A163

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