BAKE 230 — Baking & Pastry Skills for CUL Students
Formerly CULAR 230. This course introduces the Culinary Arts student to baking & pastry ingredients, equipment, and procedures in order to build a repertoire of basic baking & pastry techniques for the restaurant and hotel industries. This includes the production of basic breads, pies, cakes, ice creams, sauces, and chocolate culminating in plated desserts. Note: Proof of TB clearance is required on the first day of class.