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
Ways to take the class: Online Sync
Time: 10:00AM to 12:00PM
Start Date: 11/14/2020
End Date: 11/20/2020
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.