CULIN 212 - Advanced Baking (Lecture and Lab)

2 credits

Principles and techniques of preparing baked goods, pastries, and desserts. Emphasis is placed on developing skills for producing high quality, handcrafted, professional products.

Prerequisites: CULIN 111 Principles of Food Preparation (Lecture), CULIN 112 Principles of Food Preparation (Lab) and HOSP 115 - Introduction to the Hospitality Industry