Professional Baking and Pastry Production I 5.0 UNITS

Catalog description

Students build on their fundamental baking skills and produce a variety of pastries to include doughs, pastries, creams, custards, frozen, and fruit desserts. A review of cake mixing techniques with an emphasis on preparing simple to complex filled cakes, gateaux, and tortes; comparing classical and modern preparation will be overviewed. This course aims to provide students with proficient skills to prepare and accomplish quantity production by producing large volume pastries and baked goods for banquets and retail settings. T.B. clearance for food service personnel is State regulation and required for enrollment in this course. (Formerly CA 81). Transfer to CSU