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CUL 254
Introduction to Baking and Pastry
Description:Introduction to the fundamental skills, concepts, and techniques of baking and pastry for the commercial kitchen. Precise instruction on measuring, preparation, basic formulas, and conversion principles.
Prerequisites:Course Completion or Current Enrollment in CUL 250 and CUL 250.1 and CUL 252.3 OR Course Completion or Current Enrollment in DIET 50 and CUL 250.1 and CUL 252.3
Recommended Preparation:Eligibility for ENGL 100 or ESL 100
Repeatability:Two Repeats if Grade was D, F, NC, or NP
Fee:$200.00
Grading Type:Grade Only
Sections listed are for Spring 2019
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
Add section to cart4565WThF12:30 pm - 6:20 pmBurgett CB. Robert Burdo Culinary Arts Center, Santa Rosa Campus50214.00Ended2019101/16-03/153/15/2019Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
 The above section will not meet on 2/13, 2/14 & 2/15.
Add section to cart4566WThF12:30 pm - 6:20 pmBurgett C
Cason J
B. Robert Burdo Culinary Arts Center, Santa Rosa Campus50214.00Ended2016403/27-05/175/17/2019Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook