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Mar 29, 2024
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2020-2021 College Catalog [ARCHIVED CATALOG]
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CUL 160 - Bakery and Pastry Production 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 . Recommendation: For students pursuing the Hospitality AAS, it is recommended that all CORE courses are completed prior to enrolling in this course.
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