CUL 106  Baking and Pastry II

3 Units (Degree Applicable)
Lecture: 36   Lab: 54
Prerequisite: HRM 52 and (CUL 105 or HRM 82)

Theory and principles of fine baking, pastry, and desserts with emphasis on the European tradition. Students will create and decorate cakes, fine pastry, chocolate work, and classic and modern desserts with emphasis on organization, speed, and presentation. This course is intended for students interested in commercial application in restaurants, bakeries, and other food service facilities.
Course Schedule

dired link