Instructs the student in the preparation of breads, pastries, baked desserts, candies, frozen confections, and sugar work. Applies scientific principles and techniques of baking. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Studies garde manger, the art of decorative cold food preparation and presentation.
Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. Includes French, German, Chinese, Japanese, Italian, and Scandinavian cooking.