CUL-126 — Baking Foundations 2
This course builds on Baking Foundations 1. Students learn components and assembly of desserts and advanced pastry production techniques. The course introduces students to the proper application of mixes, scratch laminated dough, fillings, and advanced pastries. Students will take a practical assessment to demonstrate proficiency with bakeshop skills. Additional expenses may include supplies, equipment, and/or uniforms. Class Meets 3 hrs lec; 3 hrs lab Pre/ Ed. Course No Mass Transfer Course No