CUL 220
Advanced Baking & Pastry Arts
Elizabethtown Community and Technical College · UGRD · Fall 2026
2 sections2 open now
Catalog description
Applies fundamentals of baking science to the preparation of a variety of baked products including choux paste, frozen desserts, and creams, custards, and related sauces. Emphasis will be placed on nutritional aspects of baked products and finishing techniques. Lecture: 2 credits (30 contact hours). Lab: 2 credits (60 contact hours).
Sections
Current meeting, instructor, credit, and enrollment details
25B2
5 openSeats: 7/12 seats Last recorded: Aug 15, 2026, 5:53 PMClass #83538Fall 2026UGRD4.00 credits
5 available7 enrolled12 capacity
- Days & times
- Mo We Fr · 10:00 – 11:00 AM
- Meeting dates
- 2026-10-19 - 2026-12-13
- Location
- TBA
- Instructor
- Sara Tabor
Section notes
Instructional method: IP; BP
Details checked 4 hours agoSeats checked 4 hours ago
25L2
5 openSeats: 7/12 seats Last recorded: Aug 15, 2026, 5:53 PMClass #83539Fall 2026UGRD4.00 credits
5 available7 enrolled12 capacity
- Days & times
- Mo We Fr · 11:00 AM – 1:50 PM
- Meeting dates
- 2026-10-19 - 2026-12-13
- Location
- TBA
- Instructor
- Sara Tabor
Section notes
Instructional method: IP; BP
Details checked 4 hours agoSeats checked 4 hours ago
Class numbers and section codes come from the registrar.
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