HP-165 Baking and Pastry Arts II
This course integrates training in baking and pastry arts with academic studies and field experience using fundamental baking techniques, food science, aesthetics, and sensory perception as frameworks. It is an examination of taste, baking and pastry techniques, ingredients, and spices. Building upon previous baking and pastry classes, students research recipes, produce them for consumption, and evaluate them. Short papers, a detailed project, menu development, and service are part of this course.
Credits
3