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