International Baking & Pastry

Course Code:
BAK 270
Course Group(s):
Degree Applicable, Integrative Studies: BASM Program Options, Social & Cultural Engagement - Reinforcing
Course Description:
A lecture/laboratory class that focuses on the preparation of classical pastries and contemporary restaurant desserts. Students will learn the techniques, methods and procedures used in the production of International style tortes, petits fours sec & glac?, frozen desserts. Strong emphasis will be placed on plating and presentation techniques.Students will explore the factors that have had an affect on the evolution of dessert pastries in a variety of countries. These factors include geography and climate; historical and political events and various cultural and religious influences. Prerequisite: BAK 260 Foundations of Baking II Completes General Education Requirement:SC-R.
Credit:
4
Prerequisites:
Prereq: BAK 260 Lecture Lab combined Min Grade: D Min Credits: 4.00
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