Baking Fundamentals II

Catalog description

Prerequisite: Grade of C or better in PAS 101. ^ This course is a continuation of PAS 101 with an introduction to more elaborate baking and pastry products with an emphasis on perfecting the bakers' techniques and productions skills. Focusing work on petit fours sec, mousse, cookies, puff pastry, beginning cake baking and decoration will also be covered. (1.2) Proficiency Credit Available (2 HTIES) Pass/No Credit Not Available