CHEF 243
Intermediate Baking II
New Mexico State University-Main Campus · UGRD · Fall 2026
1 section
Catalog description
Continuation of work with basic elements of patisserie products including laminated doughs and filled products. Students prepare creams, custards, fillings and are introduced to cake assembly procedures.
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001
Availability not recently verifiedClass #new_mexico_main_campus_2-CHEF243Fall 2026UGRD4 credits
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