Course Description
HOT260 International Baking and Pastry (2-3-3)

This course provides students with the opportunity to expand and refine their baking skills and builds upon the methods learned in previous baking classes. The course covers the production of breads and desserts to be served in the Casola dining room and the Pane e Dolci bake shop. The emphasis is on European baking, though baked goods from other parts of the world may be included as well. Techniques in cake decorating, chocolate work, and sugar boiling are also covered. Sanitary practices and compliance with the laws and ordinances of the New York State Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class. PR: HOT 259 or permission from the School of Hotel, Culinary Arts, & Tournism dean

Last Updated: 07/23/16 08:05pm ET