BAKING FUNDAMENTALS II

Catalog description

Advanced course in pastry arts production, including puff pastry, foam cakes, classical European tortes, pastry fillings, meringues, cake decorating, chocolate handling, glazes, icings, tarts, and pate a choux. Students will study, participate, and engage in critical-thinking topics relevant to operating appropriate food service areas, including prioritization, execution, and work habits in a professional food service format. Students will be required to follow culinary department dress standards. (formerly FN 245)