CUL 230 - Pastry Arts

1. Demonstrate the use of standard bakeshop equipment and different mixing methods used in cake production.
2. Identify and prepare various types of pastries including European pastries.
3. Formulate recipes either to increase or decrease production as needed.
4. Prepare puff pastry dough, strudel, fritters, beignets, soufflés, cannoli shells, assorted tarts, éclair paste, icings, various fillings, mousses, Bavarians, and dessert sauces.