2020-2021 Catalog and Student Handbook 
    
    Nov 28, 2021  
2020-2021 Catalog and Student Handbook [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

CUL 225 - Advanced Baking


Credits: 3
Description
This course will cover advanced and specialty breads, brioche and coffee cakes. Students will also learn how to make puff dough pastries, quiches, custards, and ice cream and sorbets.

Student Learning Outcomes
  1. Produce advanced rich yeast doughs.
  2. Prepare various pastries using phyllo dough, strudel dough, and choux paste.
  3. Formulate recipes either to increase or decrease production as needed.
  4. Illustrate basic cake and pastry decorations using chocolate, buttercream, and whipped cream.

Prerequisite: CUL 125  and FAB 102  



Add to Portfolio (opens a new window)