Development and improvement upon the basic skills and common techniques used in the baking and pastry industry. Topics include meringues, petit fours and miniatures, mousses and creams, frozen desserts, chocolate and confections, fancy and display cakes, yeast-raised products using preferments, baker's math, ingredient functionality, troubleshooting.
Course ID
9651
Department
Subject
Units
0
Notes
All sections will charge a material fee of $75.00
Requisites
PREREQ.: CSST 9650 ADVISE: ESLN 3600 or placement in ESLN 3700 or TRST 3331; TRST 2421 or TRST 3421
Credit type
Noncredit
Has field trips
0