BAKE 230 Professional Baking and Pastry 3*

This course is a continuation of BAKE 120. Students will be introduced to nutritional and allergen-aware options in the bakery. Specialty pastries, dessert buffet design, frozen desserts, chocolate tempering, and chocolate decorations. Basic bakery inventory, purchasing, receiving and storage of bakery products will be practiced. Topics will include cake mixing, scaling, panning, baking and altitude adjustments, cake assembly, decorating techniques, specialty cakes, gateaux, and tortes. Prerequisite: BAKE 120 with "C" or better.

Credits

6.00 Credits

BAKE 230Professional Baking and Pastry 3*

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

II. Course Specification

Credit Hours Narrative

6.00 Credits

III. Catalog Course Description

This course is a continuation of BAKE 120. Students will be introduced to nutritional and allergen-aware options in the bakery. Specialty pastries, dessert buffet design, frozen desserts, chocolate tempering, and chocolate decorations. Basic bakery inventory, purchasing, receiving and storage of bakery products will be practiced. Topics will include cake mixing, scaling, panning, baking and altitude adjustments, cake assembly, decorating techniques, specialty cakes, gateaux, and tortes. Prerequisite: BAKE 120 with "C" or better.

IV. Student Learning Outcomes

V. Topical Outline (Course Content)

VI. Delivery Methodologies