CUA 208 : Advanced Baking

Download as PDF
This course is a continuation of CUA 204. Topics include specialty breads, pastillage, marzipan, chocolate, pulled-sugar, confections, classic desserts, pastries, and cake decorating. Upon completion, students should be able to demonstrate pastry preparation and plating, cake decorating, and show-piece production skills.

Prerequisites

As required by college

Overview

Program

Culinary Arts

Credits

3
Lecture Hours
1
Lab Hours
3

Semester Offered

Fall
Spring
Summer

Transfer Code

Code C