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CUL-345 Laminated Dough & Breakfast Pa

Laminated Doughs and Breakfast Pastries Explore the techniques of laminated doughs and the production of classic Viennoiserie and breakfast pastries. Work with brioche, croissant and Danish doughs, nut and cream fillings, shaping, and finishing techniques. $97+ includes $17 fee. Note: This continuing education course is part of a series designed for culinary professionals. Class meets via Zoom on the date offered and continues online after that date.

Term: Fall 2020

Course Type: Noncredit - 1.0 CEUs

Section: 901

Ways to take the class: Online Sync

Days: Varies

Time: 10:00AM to 12:00PM

Start Date: 11/21/2020

End Date: 12/05/2020

Location: Online

Room: Varies

Instructor: Rebecca A Sileo

Class Size: 16

Section Info: Note: Attendance in online class sessions Saturday Nov. 21 and Dec. 5 from 10 a.m.-12 p.m. is mandatory for section 901.