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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: | $75.00 |
| Grading Type: | Grade or P/NP |
| Sections listed are for |
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| | Sect | Days | Hours | Instructor | Location | Room | Units | Status | Total Seats | Current Enrollment | Seats Remaining | Date Begin/End | Date Final Exam | Books |
 | 8216 | Sat
| 10:00 am - 12:00 pm
Online | Mushet C
Mushet C | Online | Online
Online | 0.50 | Ended | 20 | 10 | 10 | 07/10-07/18
07/10-07/18 | To Be Arranged | 
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| | In addition to the weekly online lecture, 6.67 hours of lab is required. Lab time to be completed at student's residence. |
| | The above section is VA Approved |
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