BAKE150 Advanced Baking and Pastry Techniques
This course provides an introduction to advanced baking & pastry techniques and builds upon basic baking techniques learned in Intro to Baking & Pastry. Topics covered include a variety of intermediate sweet and savory products, pastries, petit fours, cakes, cookies, chocolate tempering and basic chocolate decorations. Sanitary practices and compliance with laws and ordinances of the Department of Agriculture are enforced. Students are required to have a baking kit and professional chef’s uniform according to departmental policy. Restricted to Baking & Pastry Students.
Prerequisite
BAKE110
Lecture/Lab Ratio
1:4:0