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Artisan Pastries (BAKG 1342)

This course expands on basic quick breads such as muffins and biscuits, cookies and croissants and danishes by introducing flavor variety and shape assortment. Students gain further practice in practical skills such as mixing, portioning, shaping, cutting, proofing, baking and finishing.

This course is part of the full-time Baking and Pastry Arts - Artisan Baking Program..


 course outline


* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
42119 TBATo Be Assigned
DTN - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
09-Apr-2018
to 27-Apr-2018
TBATo Be Assigned
42119 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1500 - 1829
09-Apr-2018
to 27-Apr-2018
TBATo Be Assigned
60102 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1500 - 1829
04-Sep-2018
to 21-Sep-2018
TBATo Be Assigned
60102 TBATo Be Assigned
DTN - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
04-Sep-2018
to 21-Sep-2018
TBATo Be Assigned

To register for this course, check the information for your program: