BAKE 116 Patisserie II

Provides students with the opportunity to refine fundamental baking, time management, and production competencies in the program run bistro. These include 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.




BAKE 109: Patisserie I