Mar 28, 2024  
2017-2018 Vincennes University Catalog 
    
2017-2018 Vincennes University Catalog [ARCHIVED CATALOG]

CULN 220 - Fundamental Skills and Techniques in Pastry


5 hrs (Sem I)
This course will build on the skills learned in CULN 161 - Introduction to Baking .  Students will produce additional varieties of yeast breads.  A strong emphasis will be placed on decorating techniques, European-style tortes, individual desserts, ice cream, custards, proper use of pure chocolate, and molded candies.  7 class hours.

Prerequisite(s): A grade of C or better in CULN 161 .