CULIN 212 - Advanced Baking (Lecture and Lab)

2 Credits

This course covers both large- and small-scale pastry and baking production to create professional bake shop-quality items. Emphasis is placed on artisan bread making-from fermentation through finishing- as well as chocolate work, cake decorating, and savory baking. Students will produce items that meet allergen and dietary restrictions including gluten-free, vegan, and sugar restricted products.

Prerequisites: CULIN 110 - Introduction to Baking and Pastry