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Dec 21, 2024   2024-2025 Undergraduate and Graduate Catalog v.2  Select a Publication 2024-2025 Undergraduate and Graduate Catalog v.2 2024-2025 Student Handbook 2023-2024 Student Handbook [ARCHIVED CATALOG] 2024-2025 Undergraduate and Graduate Catalog [ARCHIVED CATALOG]      Global Search Publication Search Choose Search Location Select an option Courses Programs Hierarchy Items Other Content Entire Publication Search Keyword Field Whole Word/Phrase Advanced Search Catalog Navigation   Publication Home   Academic Calendar   Mission & ISLOs   General Education Requirements   Undergraduate and Graduate Programs   Minors   Course Descriptions   Student Learning Outcomes   Campuses   Courses by Hierarchy   Archived Catalogs / Student Handbooks   My Favorites HELP 2024-2025 Undergraduate and Graduate Catalog v.2 Print-Friendly Page (opens a new window) Facebook this Page (opens a new window) Tweet this Page (opens a new window) Add to Favorites (opens a new window) BAK 1410 - Petit Fours and Plated Desserts Credits: 4 Lecture: 0 Lab: 120 Focuses on important and current trends in restaurant and a la minute style desserts and petit four. Content will include traditional and contemporary plated desserts and petit four. This is 120-hour lab course. Must complete this course with a C or better. Prerequisite(s): BAK 1310   Corequisite(s): None  Back to Top | Print-Friendly Page (opens a new window) Facebook this Page (opens a new window) Tweet this Page (opens a new window) Add to Favorites (opens a new window)