Baking and Pastry Arts II
Download as PDF
Overview
Subject area
HMGT
Catalog Number
2304
Course Title
Baking and Pastry Arts II
Description
Practical application of foundations of pastry terminology and techniques in a professional pastry kitchen. Review of proper use of pastry bag, equipment and utensils in a safe and sanitary manner. Individual and team skills development, organization, timing, recipe structure, ingredients and flavoring. Production of pastry for dining room service including presentation techniques for banquet and a-la-carte.
Pre- or Corequisite
014280
Liberal Arts
No
Department(s)
Credits
Minimum
3
Max
3
Components
Name
Laboratory
Contact Hours
3
Name
Lecture
Contact Hours
2