CULI2520 — Baking III
3.0 Credits Students practice advanced pastry and baking skills, including components needed to make/construct a variety of pastries, cakes, and other desserts. Students work toward proficiency in the assembly of petit fours, entremet, and other types of cakes and pastries, and learn plating, service, storage and utilization of components and their finished products.
Prerequisites: CULI1430