Sep 22, 2020  
Undergraduate Catalog 2016-2017 
    
Undergraduate Catalog 2016-2017 [ARCHIVED CATALOG]

VGCA 206 - Professional Cooking: Baking and Pastry II


1 hour

This course covers the culinary skills necessary to prepare different yeast and non-yeast, bakery products such as breads, laminated doughs, cakes, biscotti, etc. Lab Fee: 9 ($180).
FALL | WINTER