HOSP 141INDUSTRY BAKING FOUNDATIONS II

Catalog

Prerequisite: HOSP 140. Recommended Preparation: Completion of ServSafe Manager Certification. Continuation of baking and pastry techniques. Topics include: piping techniques, yeast doughs, laminated doughs, fried pastries, intermediate syrups, creams and sauces, tarts and specialty pastries, puddings, mousses and souffles, intermediate cookie techniques, fruit desserts and foundations of frozen desserts. No credit if taken after CUL 154B. Total of 36 hours lecture and 54 hours laboratory. Grade Mode: L, A, P