FSS 2247C Baking and Pastries II

This course enables the student to apply advanced techniques in the baking science and be able to demonstrate production management procedures in the pastry department. Students prepare a variety of pies, tarts, meringues, and modern trend desserts, such as low-fat desserts. Basic cake decorating skills and an introduction to chocolate and dessert presentation are covered.

3 credits

Prerequisites

FSS 1203C, FSS 1246C

Course Fee

Lab fee $575.