BAKE 205 - Bakeshop - Patisserie

Credits: 3
In a lab setting, this course introduces the student to the techniques essential to production of patisserie items. Students also learn the interworking of bakeshop environment, which enhances their career success in the pastry arts. 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, BAKE 130 Frozen & Plated Desserts. 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, BAKE130. All Culinary classes must be completed with C or better to progress