Prerequisite or concurrent enrollment in 316-101. Emphasis is placed on accurately and speed of decorating to simulate industry conditions. Gives learners hands-on practice with pastry work and decorative bakery work. Modeling is done in both marzipan and gum paste. Chocolate work covers both non-tempering and tempering techniques including candy making.
Learners prepare various sauces to use on plated desserts.
Also introduces sugar work, such as poured, blown, and pulled. Prerequisite or concurrent enrollment in 316-101. 314-390 Field Experience 2 credits Gives students an opportunity to gain practical work experience through supervised internships at approved job sites. Students develop written competency plans with individualized objectives that compliment and enhance instruction given in bakery labs. Intended to be taken in final semester of the program.