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BAKE 111 - Pastry Arts I

Description
Introduces the techniques and presentations of traditional American and classic international desserts through theory, demonstration, and hands-on laboratory time. This course specifically addresses layered and tiered cakes, tortes, frostings, fillings, custards, and curds with an emphasis on pies and tarts, ice cream, and frozen desserts. The course also focuses on working with chocolate and basic cake decorating procedures. Desserts, both individual and retail, are plated for presentation. Students must have an approved uniform and a small designated equipment kit. Enrollment is restricted to students in the Baking and Pastry Arts Certificate and in the Culinary Arts AAS and Certificate programs. A course fee is required. Prerequisite: BAKE 101 with a grade of C or higher, and CULI 113 with a grade of D or higher. Must have passed the National Restaurant Association Educational Foundation's SERVSAFE Certification.
Credits
4
Recent Professors
Open Seat Checker
Schedule Planner
Recent Semesters
Spring 2020, Spring 2019, Spring 2018, Fall 2017
Offered
Sa, S, MW
Avg. Class Size
10
Avg. Sections
1