CUL 260 - Baking II

Class: 1 Lab: 4 Clinical: 0 Work: 0 Credits: 3

Prerequisites: Take All: CUL-110 and CUL-160
This course is designed to further students knowledge in ingredients, weights and measures,baking terminology and formula calculation.Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation,plating, and dessert buffet production skills. (S22857)