Course Description:
A lecture/laboratory class that focuses on the preparation of confections and contemporary restaurant desserts. Students will learn the techniques, methods and procedures used in the production of petits fours sec & glac?, confections, and decorative finishing work, including, but not limited to, chocolate and sugar. Strong emphasis will be placed on presentation techniques. Prerequisites: BAK 260 Foundation of Baking II
Prerequisites:
Prereq: BAK 260 Lecture Lab combined Min Grade: D Min Credits: 4.00