CU-130

Baking and Pastry Arts I

This course will enable the student to demonstrate basic professional baking techniques and a working knowledge of baking fundamentals for a la carte and banquet settings. The course content will cover the mixing methods used to produce yeast breads, quick breads, pies, tarts, doughs, sponge based pastries, custard, creams, choux paste, and laminate products.

Credit Hours

56

Min. Grade

0%