Foundations in Baking II

Course Code:
BAK 260
Course Group(s):
Degree Applicable, Integrative Studies: BASM Program Options
Course Description:
Based on foundational competencies achieved in Foundations of Baking 160 students will build upon learned concepts and be exposed to an advanced array of baking methods, procedures and techniques. The student will be introduced to laminated dough, tarts, p?te ? choux mousses, Bavarians, basic dessert sauces. Introduction of dessert plating and presentation as well as advanced cake decoration will also be included. This course may use alcoholic beverages to flavor production items. Prerequisite: BAK 160 Foundations of Baking & Pastry Arts I. Completes General Education Requirements:QP-R.
Credit:
4
Prerequisites:
Prereq: BAK 160 Lecture Lab combined (May be taken concurrently) Min Grade: D Min Credits: 4.00
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