CUL 260A Baking II Lab

This course provides a laboratory experience for enhancing student skills in classical desserts, laminated pastry dough, cake and torte decorating. Topics include practical experiences with classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to perform cake-decorating techniques, produce pastry showpieces, and prepare and plate assorted pastries.

Credits

1

Class:

0

Lab:

3

Prerequisite

CUL 110, CUL 160

Corequisite

CUL 260

Distribution

Culinary Arts

Offered

(F)