CRT185 Baking & Pastry Foundations III 5 credits
Prerequisite(s): Instructor consent
This course will build on the fundamentals learned in Foundations I & II to create delicious and beautiful pastries to fill the bakery showcase. Students will combine recipes and techniques, introducing new ways to garnish and finish an array of pastries. Choux pastry, puff pastry, and an assortment of enhanced fillings will be assembled and finished in a variety of ways. This will also showcase classic and contempory cakes, frozen desserts, and an introduction to confectionaries.
This course may be taken 1 time for credit.