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, decoration, and individual dessert presentation. Students learn about the theories, procedures, and ingredients used in cakes, classic pastries, confections, ice creams, a la carte desserts, and chocolate. Upon completion of the class, the student will develop a pastry menu and will set a grand buffet demonstrating their ability to produce a variety of pastries and plated desserts.
CAA230 Advanced Baking and Pastry Arts