BAKE 121 Patisserie III
Introduces students to the experience of managing, training, and mentoring fellow classmates. Provides students with the opportunity to further refine fundamental cooking, time-management, and production competencies in the program-run bistro. These include: making scones, muffins, cookies, and cake; demonstrating how to read, write, and follow a standard recipe; and understanding the basic principles of various cooking methods. Students will uphold a high level of professionalism.