Notes
Lab Fee: $50. Permission to enroll required. Contact Karen Cannan (kcannan@tmcc.edu). In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.
Minimum Units (Decimal)
3.00
Maximum Units (Decimal)
3.00
Description
An advanced course, utilizing CUL 125 principles with emphasis on more sophisticated American and European goods such as layered dough, baked custards, gelatinization, and restaurant type desserts. Students are expected to continue development of skills for producing quality products.
Is Late Start
Late Start Only
Crytime Formatted
2:00–6:00 p.m. • T TH • Dandini Campus • 10/15/24–12/12/24
Department Phone
674-4845
Notes (For Filter)
Lab Fee: $50. Permission to enroll required. Contact Karen Cannan (kcannan@tmcc.edu). In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.
Prerequisites (For Filter)
Prerequisites: CUL 100, CUL 106 and CUL 125. Students may conditionally enroll in CUL 125-8001 as a corequisite. Students must receive a passing grade to continue in CUL 225-8002.