Baking and Pastry Concepts for Culinary Operations

Catalog description

Students expand upon the foundational baking and pastry skills introduced in first-year culinary labs to produce a variety of breads, pastry and baked items. Students also incorporate design, flavor, and textural components to create plated desserts. Continued emphasis is placed on accurate weights and measures, mixing methods, station organization and culinary math. Students analyze ingredient and product needs based on various culinary operations. Prerequisite(s): Completion of all freshman culinary labs. Offered at Charlotte, Providence 3 Semester Credits