2019-2020 Catalog 
    
    Aug 03, 2020  
2019-2020 Catalog [ARCHIVED CATALOG]

FN 288 ADVANCED BAKING AND PASTRY


3 Units 2 hours lecture 3 hours lab
Prerequisite: FN 171  or FN 210  or current ServSafe Certification
Advanced principals and techniques of baking. Artisan bread techniques using sourdough starter and levain, croissants and vienoisserie. Advanced cake decorating techniques using fondant, gum paste, and modeling chocolate will be covered.
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