BAKE 130 - Frozen & Plated Desserts

Credits: 3
In a lab setting, this course introduces the student to the techniques essential to production of frozen desserts as well as plating & visual presentation. Students tailor the guidelines of baking techniques to fit the specific needs of any operation.Lab Fee RequiredPrerequisites:CULA 103 Food Service SanitationBAKE 105 Basic Culinary SkillsBAKE 108 Baking PrinciplesBAKE 110 Basic BakingBAKE 118 Advanced Baking & PastryBAKE 120 Basic BreadsBAKE 125 Advanced Breads & DoughsAll Culinary classes must be completed with C or better to progress Lab Fee Required

Prerequisite: CULA103, BAKE105, BAKE108, BAKE110, BAKE118, BAKE120, BAKE125. All Culinary classes must be completed with C or better to progress