BAKE 215 - Bakeshop - Chocolates & Confections

Credits: 3
In a lab setting, this course introduces the student to the techniques essential to production of Chocolate & Confection 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, BAKE 205 Bakeshop- Patisserie, BAKE 210 Bakeshop- Tarts, Tortes & Gateaux. All Culinary classes must be completed with C or better to progress. Lab Fee Required