Baking and Pastry Arts Theory II

This course provides the student with an advanced understanding of ingredients, techniques, methods, formulas, pastry types, and classifications to support skill development and knowledge of advanced bakery products such as Crystallizing Chocolate, Pralines, Sugar work, Wedding cakes, and Showpieces. Students will continue to build on their previous knowledge by further developing their skills and techniques used in practical applications.  

 

Note: Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.