58 or 60 and 71 or ESL 2R, 2L, and 2W, or placement through assessment. This course covers theory and principles of doughs, yeast and pastries with emphasis in bread production, sweet and savory doughs, and egg doughs. All lecture and laboratory material is intended for students interested in commercial application in restaurants, bakeries and other food service facilities. Laboratory work allows individual and quantity production of products studied. This course covers the theory and principles of fine baking and pastry with emphasis on the European tradition.
Concentration is on cakes, fine pastry, chocolate work, decoration, and classic and modern desserts.
All lecture and laboratory material is intended for students interested in commercial application in restaurants, bakeries and other food service facilities. Laboratory work allows individual and quantity production of products studied. This course focuses on commercial production of baked products, pastries, candies, restaurant style desserts and wedding cakes. Products include European style breads, Grande Buffet presentation, restaurant style plate presentation, frozen desserts, tortes, cakes, sauces, tarts, pulled sugar, piping and chocolate work. Emphasis is placed on production of high quality products and professional presentation.