CUL 262.7 Brunch Pastries Description: Experienced pastry chef presents theory, demonstrates techniques, and instructs students through hands-on class. Course covers traditional and modern brunch baking techniques such as: croissant, Danish, quiche, muffins and tea breads, as applied to regional and global brunch pastry work. Repeatability: Two Repeats if Grade was D, F, NC, or NP Fee: $85.00 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 4472 Sat 9:00 am - 5:40 pm Mushet C B. Robert Burdo Culinary Arts Center, Santa Rosa Campus 4912 0.50 Ended 12 12 0 02/26-03/05 3/5/2022