CUUL 2270 Advanced Cakes and Sugar and Chocolate Techniques (1-4-3)
This course is designed to merge artistry and innovation with the practical baking and pastry techniques utilized in a production setting. The course emphasizes quantity advance cakes and entremets, European specialty and seasonal and theme product utilization, and cost effectiveness. The course provides in-depth experience in preparing different types of baked goods found in restaurants, country clubs, and hotels. Course content reflects American Culinary Federation and Retail Bakery Association training objectives and provides background to become pastry chefs, working pastry chefs, and bakers. Topics include sugar, chocolate, European specialty cakes and entremets, sugar show pieces and pastry center pieces for buffets, baking safety, sanitation and hygiene, baking supplies, and equipment. Laboratory practices parallels class work.
Must pass with a C or Higher
Offered Fall, Spring, and Summer