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Course Details
Fundamentals of Pâtisserie
Prescriptor
Qualifications
TimeTable
Course Code
CULN513
EFTS
0.2500
Points
30.00
Level
5
Download Course Descriptor
Prescriptor
Introduction to the production of pâtisserie items in a commercial organisation. Fundamental pâtisserie techniques will be developed to produce quality pâtisserie items and the ability to evaluate the quality characteristics required to produce professional pâtisserie items.
Resources
No Resource is available.
Qualifications
The course is available as part of the following qualifications.
Expand to see requisite details.
Points
AK3704
Bachelor of Arts
(BA)
360.00
No requisite courses specified.
ICE1
Individual Course Enrolment
(ICE)
0.00
No requisite courses specified.
Timetable
2025
,
Semester 2 Standard
Class
Stream
Starting
Ending
Day
Time
Room
CULN513/W201
A
23-Jul-2025
22-Oct-2025
WED
9:30 AM - 11:30 AM
WH415
23-Jul-2025
22-Oct-2025
WED
12:30 PM - 4:30 PM
WH305
24-Jul-2025
23-Oct-2025
THU
9:30 AM - 11:30 AM
WH415
24-Jul-2025
23-Oct-2025
THU
12:30 PM - 4:30 PM
WH305
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