Baking and Pastry Arts Level 2

Course Code: CULN 230

Academic Year: 2017-2018

In the second of the three Baking and Pastry Arts courses, student cooks expand their knowledge and techniques used in the bakeshop. The areas covered include frozen confections, custards and puddings, cheesecakes, basic cake decorating skills and an introduction to chocolate and dessert presentation. Emphasis is placed on skill development, ingredient knowledge and organizational skills.