CUL 260Baking II

Catalog

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. Required knife kit and culinary uniform (skull cap, chef coat, chef pants, and apron) are typically purchased in CUL 140 and used throughout the program.