Specialty Baking and Pastry Techniques

Catalog description

This course involves learning techniques such as the preparation of various tart doughs, laminated doughs, pate a choux, sponges, custards, ganache, meringues and holiday specialties. Students use these skills to prepare plated desserts with appropriate garnishes and sauces. Proper use and care of equipment together with sanitation are emphasized. Prerequisite(s): Complete BAKING-120, BAKING-122, CULART-118, CULMGT-112 and CULART-100.