CUL 106  Baking and Pastry II

2.5 Units (Degree Applicable)
Lecture: 9   Lab: 108
Prerequisite: CUL 105 and students must present a valid Food Safety Manager Certification.

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 Delve deeper into the intricate theory and refined principles of fine baking, pastry, and dessert artistry, with a distinct focus on the esteemed European tradition. Building upon foundational skills, this intensive Level II course challenges students to master advanced techniques in creating both classic and contemporary desserts. Emphasis will be placed on cultivating exceptional organizational skills, maximizing speed and efficiency in production, and achieving stunning professional presentation. Designed for aspiring professionals, this course provides the advanced knowledge and practical expertise essential for success in demanding commercial environments such as fine-dining restaurants, upscale bakeries, and other high-end food service establishments. Students are required to present a valid Food Handler Certificate and must wear the appropriate professional uniform, including non-slip kitchen footwear. This course is intended for students interested in pursuing a career in Culinary Arts, or Baking and Pastry.
Course Schedule