Nov 23, 2020  
2017-2018 Catalog 
    
2017-2018 Catalog [ARCHIVED CATALOG]

CUL 260 Baking II

Lecture: 1 Lab: 4 Clinic: 0 Credits: 3
This course is designed to further students’ knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills. Pre-requisite(s): CUL 110  and CUL 160.