BAKE 246 — Specialty Cakes and French Pastries
Formerly CULAR 246. This course expands on basic pastry skills to produce a variety of intricate cakes, entremets, French pastries, and desserts. An array of advanced techniques will be used for baking different sponges, génoise, joconde, and meringue-based preparations, as well as advanced creams and fillings, assembly, and decorating techniques. Note: Proof of TB clearance is required on the first day of class.