CUL-208 Advanced Baking Skills

This course will teach advanced pastry production techniques. Students will be instructed in the application of icings, fillings, laminated dough, and yeast products. Students will learn the various techniques used for artisan bread production, as well as laminated dough and their uses. Students will learn and practice basic cake decorating techniques. An introduction to some European pastries will be taught. An emphasis will be placed on timing and execution of the various pastry products, as required in a professional pastry shop. Additional expenses may include supplies, equipment, and/or uniforms.
Prerequisites CUL-108 & CUL-116
Gen. Ed. Course No
Mass Transfer Course No
Credits: 4