CUL104 — Culinary Fundamentals: Baking & Pastry
CUL 104 - Culinary Fundamentals: Baking & Pastry CUL 104 - Culinary Fundamentals: Baking & Pastry Description: Cooking techniques and preparation methods for cakes, pies, cookies and simple desserts as well as production of dough and breads. Includes preparation of various bakery sauces and toppings, uses of chocolates, and appropriate presentation methods for various types of desserts. Lecture: 2 Lab: 4 Course Content: Bake shop equipment Ingredient identification and application Breads and rolls Pies, fillings and toppings Cakes, fillings, and icings Chocolates Cookies Presentation of desserts Learning