CULN 2415 - Advanced Baking and Pastry Skills

2 credit(s)

Baking skills are polished as students learn more difficult baking, pastry and dessert techniques. Emphasis is placed on presentation, plating and appearance. The production of high skill, high quality finished products is emphasized with special attention to chocolate work, plate presentation, cold and hot preparations. Soufflés , caramelized sugar spirals and creative and flavorful designs exemplify this course. Prerequisite(s): CULN 2400 F, S
1 hour lecture / 4 hours laboratory