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Course Details
Pâtisserie
Course Code CULN410
EFTS 0.2500
Points 30.00
Level 4
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Prescriptor
Introduction to pâtisserie principles and development of practices and techniques required for professional cooking in a commercial kitchen.
Resources
No Resource is available.
Qualifications
The course is available as part of the following qualifications.
Expand to see requisite details. Points
  ICE1   Individual Course Enrolment   (ICE)
0.00
  AK3714   Diploma in Culinary Arts   (DipCulArts)
240.00
No requisite courses specified.
Timetable
2024, Semester 2
Class Stream Starting Ending Day Time Room
CULN410/W201  A  15-Jul-2024  26-Aug-2024  MON  8:00 AM - 12:00 PM  WH305 
    15-Jul-2024  26-Aug-2024  MON  1:00 PM - 3:00 PM  WH308 
    16-Jul-2024  27-Aug-2024  TUE  8:00 AM - 12:00 PM  WH305 
    16-Jul-2024  27-Aug-2024  TUE  1:00 PM - 3:00 PM  WH308 
    17-Jul-2024  28-Aug-2024  WED  8:00 AM - 12:00 PM  WH305 
    18-Jul-2024  29-Aug-2024  THU  8:00 AM - 12:00 PM  WH305 
CULN410/W202  A  16-Sep-2024  28-Oct-2024  MON  8:00 AM - 12:00 PM  WH305 
    16-Sep-2024  28-Oct-2024  MON  1:00 PM - 3:00 PM  WH308 
    17-Sep-2024  29-Oct-2024  TUE  8:00 AM - 12:00 PM  WH305 
    17-Sep-2024  29-Oct-2024  TUE  1:00 PM - 3:00 PM  WH308 
    18-Sep-2024  30-Oct-2024  WED  8:00 AM - 12:00 PM  WH305 
    19-Sep-2024  31-Oct-2024  THU  8:00 AM - 12:00 PM  WH305 
2025, Semester 2
Class Stream Starting Ending Day Time Room
CULN410/W201  A  21-Jul-2025  05-Sep-2025       
CULN410/W202  A  21-Jul-2025  05-Sep-2025       
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