CULIN 212 - Advanced Baking - Lecture & 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