BAKE 115 Patisserie II

Emphasis in this course will be on baking methods and how to properly execute properly baked breads, cakes and specialty desserts.  Instruction will focus on understanding proper inventory and quality standards for daily operations.  Students will start to develop their leadership skills and help train incoming students.  Students will demonstrate the ability to decorate various types of baked goods.  Students will be able to demonstrate a working knowledge of the ratio method as it pertains to baking.

Credits

7