Undergraduate Catalog 2021-2022 
  
    May 02, 2024  
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Undergraduate Catalog 2021-2022
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BKG 111 - Professional Baking II

Credits: 8

This course will include baking and pastry theory topics, demonstrations, and hands-on applications. Students will have the opportunity to further develop proficiencies in a variety of breads, fillings, tarts, pies, and specialty desserts. Emphasis will also be on advanced theory topics, skills, and techniques of classical and contemporary pastry arts. Specialty topics will include Genoese, international buttercreams, icings, sugar and chocolate decoration.

Prerequisites: BKG 101  and CUL 103 .
Course Fee: $100. 00.
Offered: Fall, Spring.


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