CUL 211 Baking II

Students will expand upon the skills they learned in Baking I. Students will have hands-on training in the preparation of a variety of tortes, gateaux, cookies, chocolates, custards and soufflés. Principles of plate presentation and dessert menu planning are also introduced. Professional uniform is required as prescribed by the Hospitality discipline.

Prerequisite

CUL 108 or HOS 108 and accepted into the Hospitality or Culinary program

Hours

3 Credits, 5 Hours