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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