CUL 260 Baking II
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.
Credits
3
Class:
1
Lab:
4
Distribution
Culinary ArtsOffered
(F)