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Petit Fours and Artisan Breads (CUA 214)
Term: 2019-2020 Fall Semester
Mon-Wed, 12:30 PM - 4:25 PM (11/18/2019 - 12/16/2019) Location: CMCC CUA 600 Tue-Thu, 1:30 PM - 4:25 PM (11/18/2019 - 12/16/2019) Location: CMCC CUA 600
CUA 214 Petit Fours and Artisan Breads2 Credit (.5 Lecture 1.5 Lab 0 Shop)14Hr/Wk (2 Hrs. Lecture 12 Hrs. Lab) *4 wksStudents will have the opportunity to learn about varieties of petit fours and how to construct them. Macarons, cookies and simple petit fours are also a focus. Jellies, jams and preserves and proper canning procedure will be discussed and as well as how to make them with and without commercial pectin. Artisan breads will be covered including how to make sourdough starter and preferments. Prerequisite: CUA 156.