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Mar 28, 2024
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2011-2012 Catalog [ARCHIVED CATALOG]
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HC 130 - Advanced Pastries and Cakes Credit Hours: 4
A continuance of the baking methods and formulas introduced in introductory and intermediate baking classes. Topics to be covered include advanced work in pastries, cakes, icings, and decorations. Production techniques for a variety of baked and frozen preparations will be presented. An introduction to chocolate and sugar work will be presented, as well as elementary concepts of plated dessert presentation. Concurrent Registration: HC 129 F/S (C)
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