CULA 1321 - Advanced Baking and Pastry Skills

3 credit(s)

Bakery Skills are polished as students learn more difficult baking, pastry and dessert techniques. The production of high skill, high quality finished products are emphasized with special attention to chocolate work, plate presentation, cold and hot preparations and appearance. Soufflés, dessert sauces, flavorful and creative designs exemplify this course. Prerequisite(s): CULA 1200 , CULA 1310. F, S. (T)
1 hour lecture/4.5 hours laboratory