CULI2650 — Baking Production
4.5 Credits Students produce baked goods, desserts, and other components as needed using a production schedule, and for special projects, to increase their baking and business acumen related to bakeshop business practices. They work on design, bench testing, execution and critique of both dessert components and finished desserts and breads, pastries, and viennoserie to internal and external customer specs as needed. Plating and “on the line” practice is also implemented to prepare students for Restaurant Desserts.
Prerequisites: CULI2520