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| CUL 262.3 |
| Pizza and Focaccia |
| Description: | Professional chef presents theory, demonstrates techniques, and supervises and critiques student preparations. Course covers historical and modern baking techniques as applied to gourmet, regional, national, and international pizzas and focaccias. |
| Repeatability: | Two Repeats if Grade was D, F, NC, or NP |
| Fee: | $60.00 |
| Grading Type: | Grade or P/NP |
| Sections listed are for |
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