BAKG 1342 — Artisan pastries

This course expands on basic quick breads such as muffins and biscuits, cookies and croissants and danishes by introducing flavor variety and shape assortment. Students gain further practice in practical skills such as mixing, portioning, shaping, cutting, proofing, baking and finishing. This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.