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Apr 24, 2024
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2010-2011 Catalog [ARCHIVED CATALOG]
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CA 238 - French PastryLecture - Lab - Credit Hours: 3-2-4
Students will be exposed to classic French Pastry, both old and new. Basic doughs, batters and creams will be emphasized. An understanding of their applications and how to update old classics will be developed. Use of tools and equipment for both large and small production will be stressed.
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