CUL-2300 — Advanced Baking and Pastry
This course explores classical techniques used in baking and pastry arts, building on the skills developed in CUL-1300 . Students prepare a variety of baked goods and pastry items including restaurant-style plated desserts, specialty cakes and tortes, assorted frostings, and decorative garnishes. Students evaluate ingredients and products and design menus for baking and pastry arts with a consideration for health and nutrition. Proper kitchen safety and sanitation procedures for the kitchen are modeled. Current trends and global issues in culinary arts and their effects on food service and professional kitchens are analyzed. May also be taken as continuing education course CUL-730 Advanced Baking and Pastry. Course
Prerequisites: CUL-1100, CUL-1300