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.

Course Outcomes
Upon completion of this course, the student will be able to:

recognize, operate and care for the equipment used in the bake shop;
recognize all ingredients to produce baked products for operation outlets;
maintain professional standards in production, as well as maintaining a safe and sanitary work space;
understand baking formulas and how to correct and adjust their size; and
demonstrate an observable improvement in workmanship compared to items produced in HC 210.

Concurrent Registration: HC 129
F/S (C)