FSM 172 — Classical Baking
Concentrates on methods and procedures for producing high quality specialty tortes and buffet items for bakeries and fine dining clubs, hotels and restaurants. Pulled sugar, pastillage, nougat, marzipan, chocolate, ice cream, candies and desserts are included. Emphasis is on individual skill development through practice. Prerequisite: FSM 108 with a grade of C or better.
Prerequisites: FSM 108