CAA230 Advanced Baking and Pastry Arts

College of Culinary Arts Culinary Arts Department

Course Description: This course refines the previously learned baking skills that are necessary for the student to produce fine pastries. Emphasis is placed on quality production, finishing, decorating and individual dessert presentation. Students learn about the theories, procedures, and ingredients used in cakes, classic pastries, a la carte desserts, and chocolate.

Credit Hours: 2.00

Prerequisites: CAA150

Corequisites: None