CRT175 Baking & Pastry Foundations II 5 credits
Prerequisite(s): Instructor consent
This course covers more advanced bakery techniques. Students will learn the production methods for American and European artisan breads, breads using natural yeast, decorative breads using some basic sculpting techniques, European style pastries and tarts as well as a variety of international cookies. Sugar free, reduced sugar, wheat free, lactose free, and reduced fat baking will be covered in this course.
This course may be taken 1 time for credit.