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CUL-343 Fresh Pasta Production

Fresh Pasta Production Examine the principles and techniques of traditional fresh pasta production. Topics include basic pasta doughs, hand-shaping, fillings, ravioli, manicotti and fettuccini. CEUs issued. $52+ includes $12 fee. Note: Designed for culinary professionals. Class meets via zoom on the date offered and continues online after that date.

Term: Fall 2020

Course Type: Noncredit - 0.5 CEUs

Section: 901

Ways to take the class: Online Sync

Days: Varies

Time: 10:00AM to 12:00PM

Start Date: 11/14/2020

End Date: 11/20/2020

Location: Online

Room: Varies

Instructor: Rebecca A Sileo

Class Size: 16

Section Info: Note: Attendance in online class session Saturday, Nov. 14. 10-12 p.m. is mandatory for section 901.