316-162 — Breakfast Pastries
Develops beginning skills in laminating danish, croissant and puff pastry, mixing and handling specialty sweet doughs, doughnuts, bagels, and other breakfast items. Students produce both sweet and savory scratch fillings. Consistency is emphasized with both machine and handwork of products. (Prerequisite: Completion of or concurrent enrollment in 316-103 Science of Baking) Credit for Prior Learning Available