CUL-2300 Advanced Baking and Pastry

3 Credits
A continuation of CUL-1300. Topics include tarts, cakes, and restaurant-style desserts, production and use of sauces, and plate presentations. Students will be required to create a dessert menu and demonstrate baking proficiency through production of selected menu items.
Prerequisite(s): CUL-1100 and CUL-1300.
1 class/4 lab hours.