HC 212 - Advanced Pastries and Cakes

Credit Hours: 4

A continuance of the baking methods and formulas introduced in Introduction to Baking and Intermediate Baking. Topics to be covered include advanced work in cakes, icings and decorations. Production techniques for a variety of baking and frozen dessert preparations will be presented. An introduction to chocolate and sugar work will be presented, as well as elementary concepts of plated dessert presentation.
Prerequisites: HC 210