Baking Techniques II: Cakes and Desserts

Catalog description

This advanced baking and pastry course focuses on the production and finishing of cakes, desserts, and specialty pastry items. Students develop proficiency in cake baking, icing, frosting, and decorative techniques while preparing a range of products including pastries with various fillings, gelatin-based desserts, biscotti, meringues, fruit tarts, cheesecakes, and chiffon and angel food cakes. Emphasis is placed on precision, consistency, and professional level presentation. Through lecture, demonstration, and hands-on practice, students refine their technical skills and apply advanced methods essential for commercial pastry and dessert production. Prerequisites: CUA 225 ; completion of ServSafe and OSHA-10