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

Prerequisite

Take All: CUL-110 and CUL-160

Corequisite

Take CUL-260A

Distribution

Culinary Arts

Offered

(F)