BAKE-115 Pastry Techniques

Credits 4 / 4 Contact Hours
Pre-requisite: Placement into RDNG-016 (ACSR-016); FMG.-102 and BAKE-102. Note: Approved uniform required.
Through hands-on experience the beginning student is introduced to basic equipment and recipes professional skills and techniques preparation procedure and use of pastry products. Culinary recipes including: tart and pie dough puff pastry dough leaven dough and Viennese pastry dough. Emphasis on expanding knowledge of techniques assembling finished pastry basic techniques and preparation including creams confections and finished desserts.