CUL 2208 - Advanced Baking

This course will teach students the finer points of baking. They will learn to make artisan, yeast and enriched yeast breads, as well as laminated doughs. Students will develop skills in making pastry and dessert components. They will apply the basic techniques in making custards, creams and sauces. Ice cream and frozen desserts, healthful and special needs baking, tortes and specialty cakes and petit fours and confections will also be explored. Minimum grade of C in CUL 2205 Fundamentals of Baking.

IAI Codes - Illinois Articulation Initiative (If applicable)