BAKING AND PASTRY FUNDAMENTALS

Catalog description

Building on the theoretical and practical foundations of Baking and Pastry Fundamentals, this course will help students develop advanced skills and knowledge in the production and selection of quality handcrafted and purchased products. Scientific principles and experimental methods will be explored and addition emphasis will be placed on advanced decorating and finishing techniques, yeast breads, sweet doughs, cakes, tortes, chocolate work.