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May 28, 2024
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CULA 211 - Bakeshop Fundamentals1-3-2 Hands-on course in production of French and European desserts. Includes puddings, mousses, pastries, puff paste, tarts, soufflés, ice creams, sorbets, sherbets, candies and sweet sauces. Prerequisite(s): CULA 101, CULA 102, CULA 103, CULA 281, CULA 282.
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