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CULA 250 Syllabus: Intro to Baking and Pastries

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CULA 250 Syllabus: Intro to Baking and Pastries

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Syllabus written by Chef Tammy Rink for CULA 250: Introduction to Baking and Pastries at the Chef John Folse Culinary Institute at Nicholls State University.

Subject:: Career and Technical Education; Culinary Arts
Material Type:: Syllabus
Provider:: LOUIS: The Louisiana Library Network
Date Added:: 07/30/2019

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Modern Pastry and Plated Dessert Techniques

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Modern Pastry and Plated Dessert Techniques

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Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills.

Subject:: Career and Technical Education
Material Type:: Textbook
Provider:: BCcampus
Provider Set:: BCcampus Open Textbooks
Author:: BC Cook Articulation Committee
Date Added:: 01/01/2015

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