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

Sect Days Hours Instructor Location Room Units Status Total Seats Current Enrollment Seats Remaining Date Begin/End Date Final Exam Books 9298 Sat 9:00 am - 5:40 pm Cavaliere D Online Online 0.50 Ended 20 13 7 07/18-07/25 7/25/2020