BAK 1310 - Classic Pastry Fundamentals

Credits: 4
Lecture: 0
Lab: 120

Introduces students to the various techniques used in baking and pastry production, including classic cake preparations and entremets. This is a 120-hour lab course. Must complete this course with a C or better.

Click here to access the Student Learning Outcomes for this course.

 

Prerequisite(s): None
Corequisite(s): None