HCTI 105 — Baking II
(formerly HOS 214) Builds upon learned basic skills and theories to develop proficiency in baking and pastry production. Students will further explore a range of classical and modern baking preparations for sponges, roulades, tortes, cakes, custards, fillings, sauces, toppings, and pastries while expanding on recipe modifications for alternative dietary requirements. Introduces principles of artistic techniques and decorating components to assembling, finishing, and presenting pastries including classic French pastries, decorative cookies, and entremets.
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