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

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

Prerequisite: CUL 125 and FAB 102
Corequisite: None

Graded: Letter Grade