C Baking Fundamentals II

Catalog description

Term hours: 36 lecture and 72 laboratory. Creating classic cakes and tortes, artisan breads and frozen desserts calls for creativity and technical understanding. This course focuses on advanced pastries and bread production. Products include classical cakes and tortes, frozen desserts, artisan breads and Viennoiserie. Emphasis will be placed on commercial production of high quality products and professional presentation. $95.00 Material fee - Payable at Registration. (CSU)