BAKE 122 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 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.