CULA251

The course is designed to give the student the ability to expand on the principles and techniques learned in Baking Skills I. The student will learn basic patisserie skills to produce tarts, European cookies, cheesecakes, tea cakes, tortes, classical cakes, truffles, individual pastries, buttercreams, custards, sauces and Bavarian creams. Introduction to decorative items in chocolate, marzipan and pastillage will be covered. Students will be responsible for plating desserts for service.(Prerequisites: CULA-115 and a grade of "C" or higher in CULA-151)