CUL 260A Baking II Lab
This course provides a laboratory experience for
enhancing student skills in classical desserts,
laminated pastry dough, cake and torte decorating.
Topics include practical experiences with
classical desserts, frozen desserts, cake and
torte production, decorating and icings/glazes,
dessert plating and presentation. Upon
completion, students should be able to perform
cake-decorating techniques, produce pastry
showpieces, and prepare and plate assorted
pastries.
Credits
1
Class:
0
Lab:
3
Distribution
Culinary ArtsOffered
(F)