CUL-2300 Advanced Baking and Pastry

Credits 3
A continuation of CUL-1300 . Topic includes 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 the production of selected menu items
Prerequisite(s): CUL-1100, and CUL-1300.
1 class/4 lab hours.
Course Outcomes

Apply measurement conversions to scale ingredients and adjust formulas.
Explain the pastry-making process, including the role of each ingredient.
Prepare choux pastry and laminated dough.
Construct the presentation of baked goods and desserts.
Prepare dessert sauces, garnishes, fillings and toppings.