- Cakes, Tortes and Desserts (2 Units)

Catalog description

Develops beginning skills in mixing, baking and finishing of scratch desserts (cooked buttercreams, sponge cakes, mousses, and fillings) that can be produced for restaurants, hotels, bakeries or home-based baking. Focuses on basic high-quality ingredients, sound production and finishing techniques. Includes preparation of desserts for numerous spring functions including high-end scholarship dinner. (Prerequisites: 316-103 Science of Baking; 316-106 Entrée 1) Credit for Prior Learning Available