CUL 220 — Advanced Baking & Pastry Arts
Applies fundamentals of baking science to the preparation of a variety of baked products including choux paste, frozen desserts, and creams, custards, and related sauces. Emphasis will be placed on nutritional aspects of baked products and finishing techniques. Lecture: 2 credits (30 contact hours). Lab: 2 credits (60 contact hours).