Patisserie

Catalog description

Expands upon the baking skills and techniques learned in Culn 150 (Fundamentals of Baking) for preparing quality commercial products. Cakes, pastries, petit fours, chocolate, cookies, and other bakeshop items will be included in the laboratory practice. Emphasis on baking as a science dependent upon exact measurements, functions of in- gredients, the proper tools, and increased manipulative skills required to assure consistent results in producing fine pastry items. (2 lec hrs., 6 lab hrs.)