HOT 259(2-3-3)
Regional American Baking and Pastry
This course introduces the basic theory, techniques and recipes of classical pastry making. Students will produce regional desserts, pastries, and breads from across the United States. A variety of decorating techniques are taught and utilized to finish cakes and pastries. Proper use of baking tools and equipment is also covered. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
PR: HOT 119 or two years of baking experience
F