Baking and Pastry 3

Catalog description

This course includes an in-depth study of advanced pastry skills. The students will use all of their skills learned in previous courses and apply them to advanced pastries including: chocolate sculptures, sugar pulling, wedding cakes and fondant work, how to produce truffles and candies, soufflés, ethnic breads, baking science, advanced frozen desserts, fried pastries, and how to design, organize, and produce baking and pastry buffets.