BAKE 230 — Professional Baking and Pastry 3 *
This course is a continuation of BAKE 120. Students will be introduced to nutritional and allergen-aware options in the bakery. Specialty pastries, dessert buffet design, frozen desserts, chocolate tempering, and chocolate decorations. Basic bakery inventory, purchasing, receiving and storage of bakery products will be practiced. Topics will include cake mixing, scaling, panning, baking and altitude adjustments, cake assembly, decorating techniques, specialty cakes, gateaux, and tortes.