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Fall 2016 Semester Courses

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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


Sections this Semester

Offering number: 314-131-001

Course Notes

Prerequisite(s): 316-110 Applied Food Service Sanitatn (or concurrent)
CRN: 12235
Tuition/fee: $325.30
Seats Open: 1
Instructor: Wasileski, Mark J
Program Restriction
Dates: 08/29/16-12/19/16
Days: Monday
Times: 01:00pm-04:50pm
Room: A163

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