CUL267 — Prof Baking III-Pastries
Theory and practice of the preparation of complex pastries, pies and cakes. Emphasis on cooking methodologies, high quality cost effective applications, and visually dramatic plating and garnishing techniques.
Theory and practice of the preparation of complex pastries, pies and cakes. Emphasis on cooking methodologies, high quality cost effective applications, and visually dramatic plating and garnishing techniques.