CUL 151 - Baking and Pastry Foundations II

Course Description

This course introduces the student to the fundamentals of Pastry Design and Plated Desserts. Students learn the basic and advance methods that enable them to produce components for plated desserts, garnishes, and buffet presentations. Students will be introduced to the basic and advanced processes of creating four star desserts. Students will learn the art of creating classical desserts, sauces, pulled candy and sugar work as well as holiday/multi-cultural confections. Upon successful completion of this course, students should be able to: Use fundamentals of baking to create dessert buffet items Design and execute a dessert buffet presentation Understand the use of chocolate in candy and garnish production Prepare restaurant desserts such as Crème Brulee, Ice Cream, Souffles and frozen desserts Design and execute components for plated dessert presentations Calculate costing and yield of plated desserts Use commercial baking equipment Prepare classical dessert and sauces Establish a professional bake shop

Credit Hours: 3
Lecture Hours: 2
Lab Hours: 2

Course Prerequisites: CUL 150