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. PREREQUISITES: CULA 103 Food Service Sanitation, BAKE 105 Basic Culinary Skills, BAKE 108 Baking Principles, BAKE 110 Basic Baking, BAKE 118 Advanced Baking & Pastry, BAKE 120 Basic Breads BAKE 125 Advanced Breads & Doughs. All Culinary classes must be completed with C or better to progress. Lab Fee Required Lab Fee Required

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