CRT2032 Baking and Pastry Fundamentals II 7 credits
Prerequisite(s): Instructor consent
This course covers more advanced bakery techniques. Students will learn the production methods for American and European artisan breads as well as breads using natural yeast, and decorative breads using some basic sculpting techniques. European style pastries and tarts as well as a variety of international cookies will be covered. This course includes human digestion and how to create nutritional and allergy conscious options in the bakery. Recipes that are sugar free, reduced sugar, gluten free, lactose free and reduced fat baking will be covered in this course.
This course may be taken 1 time for credit.