CUL 260 Baking II
This course is designed to further students; knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, dessert buffet production skills.
Course Information
Course ID:
CUL 260
Class:
1
Lab:
4
Credit:
3
Work Ex/Clinical:
0
Prerequisite:
State, Take All: CUL 110 and CUL 160
Co-requisite:
None
Course Availability:
Spring