CU-230
Baking and Pastry Arts II
Successful completion will enable the student to demonstrate advanced professional baking techniques and a working knowledge of baking fundamentals for à la carte and banquet settings. The course content will cover custard fillings, ice creams, sorbets, classic and contemporary cakes and tortes, cheesecakes, soufflés, hot desserts, fruit coulis, purees and contemporary plating techniques.
- Credit Hours
- 42
- Min. Grade
- 0%