CSST 9651 Advanced Baking and Pastry
Field trips
510 hrs
ADVISE: ESLN 3600 or TRST 2321 or placement in ESLN 3700 or TRST 3331; and TRST 2421 or TRST 3421
Students will develop and improve upon the basic skills and common techniques used in the baking and pastry industry. Topics include: merinques, petit fours and miniatures, mousses and creams, frozen desserts, chocolate and confections, fancy and display cakes, yeast-raised products using preferments, baker's math, ingredient functionality, troubleshooting.
All sections will charge a material fee of $75.00

After successful completion of this course, students will be able to:

Find more details on this course in its official Course Outline of Record