RTM 250 — RTM-250. Baking/Pastry III. (4 Credits)
This class is the capstone course for the Baking and Pastry degree. Students will demonstrate skills and knowledge of advanced baking and pastries, building on skills from Baking/Pastry I and II. Includes preparation of multi-component classic French and American pastries and desserts, on-trend desserts, chocolate work, plated dessert presentations, garnishes and sauces. Fee is required. (7 contact hours)