CUL 260 - Pastry Arts II

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

Advanced theory and practice of operating a bakery or pastry shop in a hotel or restaurant kitchen. Includes planning, ordering, and scheduling for bakery production; safety and sanitation; and bakery and pastry vocabulary. Also includes advanced yeast breads; classic French pastries; ice cream and frozen desserts; pastry assembly; pastry garnishes; and complex plated desserts.

Prerequisite(s): CUL 160
Corequisite(s): CUL 230, CUL 251