CULI 2520 - Baking III

3.0 Credits

Students practice advanced pastry and baking skills, including components needed to make/construct a variety of pastries, cakes, and other desserts. Students work toward proficiency in the assembly of petit fours, entremet, and other types of cakes and pastries, and learn plating, service, storage and utilization of components and their finished products.

Prerequisites: (1) CULI 1430 must be completed prior to this course.

Lecture Hours: 1.0
Lab Hours: 6.0
Internship Hours: 0.0
Clinical or Practicum Hours: 0.0

Course Objectives

To develop additional knowledge of modem cake and pastry terminology and technical skills.
To recognize American and European qualities and standards for cakes and pastries.
Expand and reinforce sustainability, sanitation, and safety in production of desserts (i.e.: product utilization, storage, HACCP standards, etc.).
To develop and reinforce workplace skills to include following directions, teamwork, problem solving, self direction, reliability, professional appearance, perseverance in precision and detail.
Prepare, decorate and plate a variety of fine American, European and modem desserts to meet standards and specifications.
Improve skills in assembly and decoration of component cakes and other desserts.

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