CUL 160 - Pastry Arts I

3 Credits, 5 Contact Hours (1 lec., 4 lab)

A comprehensive introduction to preparing an array of baked goods and sweets. Includes yeast breads; quick breads; creams and custards; cakes; filling and frostings; cookies and brownies; elementary plating; and decorating and garnishing techniques. Also includes ingredients; bakery and pastry vocabulary; and safety and sanitation.

Prerequisite(s): CUL 105 and CUL 140.