BAKG 1279 — Selected Topics in Pastry Arts
This course provides students with specialized study in two advanced topics in the pastry arts and the corresponding ingredients, processes, techniques, tools, and equipment. It explores current trends in pastry arts with a focus on foundational principles. Topics are determined based on instructor expertise and may include two of: chocolate showpieces, confectionery, sugar art, molecular gastronomy, vegan & gluten free desserts, advanced frozen desserts, gum paste & pastillage. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.