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