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 baking skills and methods. Emphasis on specialty and advanced baking skills, techniques, methods and presentation. Hands-on production of pastries, cakes and fillings, puff dough, creams and custards integrated with accompaniments from international cuisines.
Grading Method: GR - Letter Grade or Pass/No Pass
NR