CSST 9651 Advanced Baking and Pastry
510 hrs
Noncredit
PREREQ.: CSST 9650
Students will develop and improve upon the basic skills and common techniques used in the baking and pastry industry. Topics include: meringues, petit fours and miniatures, mousses and Bavarians, frozen desserts, chocolate and candy, fancy and display cakes, yeastraised products using preferments, hydrocolloids, bakers' math, troubleshooting.
All sections will charge a material fee of $75.00