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Advanced Patisserie

Course Code:
BAK 332
Course Group(s):
Degree Applicable, Integrative Studies: CASM Program Options
Course Description:
A lecture/laboratory class that focuses on the preparation of classical pastries and contemporary restaurant desserts. Students will learn the techniques and procedures used in the production of European-style tortes, petit fours sec and glace, frozen desserts, cooked fruits, confections, and decorative work, including but not limited to, chocolate and sugar. Strong emphasis will be placed on plating and presentation techniques. Prerequisite: BAK 150 Foundations of Baking
Credit:
4
Prerequisites:
Prereq: BAK 150 Lecture Lab combined Min Grade: D Min Credits: 4.00
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