CUL 260 — Baking II
Prerequisites: CUL 110, CUL 160 Corequisites: None This course is designed to further students’ knowledge in ingredients, weights and measures, baking terminology, and formula calculation. Topics include clas - sical desserts, frozen desserts, cake and torte production, decorating and icings/ glazes, dessert plating, and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills.