BAKE0200 — Principles of Pastry Production
BAKE 0200 - Principles of Pastry Production BAKE 0200 - Principles of Pastry Production 4 Credit Hours This course will guide the students through the process of pastry creation. Students will be exposed to the various types of doughs used for pastries; meringues; syrups, creams, and dessert sauces. Basic plating procedures for desserts will be taught as well.
Prerequisites: CULN0205