Fundamentals of Baking - 2
Advanced baking experience in the production of cakes, basic creams, icings, dessert sauces, doughnuts, crepes, tarts, puff pastry.eclairs, meringues, Petits Fours and specialty cookies. Decorative work and display pieces, product presentation and marketing techniques demonstrated. Recommended: Reading Level 5 or 6. Hours:108 Lab. Field trips may be required. Repeat: 2. Offered: F, S. CCS: Occupational Education. Not Transferable: Associate Degree only.