CUL 187: Baking and Pastry 3

Class Program
Credits 3 Lecture Hours 1 Lab Hours 2

This course includes an in-depth study of advanced pastry skills. The students will use all of their skills learned in previous courses and apply them to advanced pastries including: chocolate sculptures, sugar pulling, wedding cakes and fondant work, how to produce truffles and candies, souffl├ęs, ethnic breads, baking science, advanced frozen desserts, fried pastries, and how to design, organize, and produce baking and pastry buffets.

Prerequisite Courses