BAKE140 - Intermediate Baking Principles
Credit Hours: 3.0
This course is an intensive study of pastry and dessert making. Topics not covered in the introductory course will include: custards, sugar work and chocolate work. The course will also provide an in-depth exploration of classic European tarts, cakes, and cookies and will emphasize modern production and presentation methods. The course culminates in the design and execution of a multi-tiered cake of the student's own design.
This course is not offered during the Spring 2021 semester.
This course is not offered during the Summer 2018 semester.
This course is not offered during the Fall 2018 semester.
This course is not offered during the Spring 2018 semester.