Baking and Pastry Applications for Culinary Lab


Preparation and presentation techniques of baking and dessert products that apply to restaurant and banquet services, including traditional and modern desserts and bread products associated with a hospitality operation. Scratch baking and commercial product usage are featured. 1 Credit (0 Lecture - 3 Lab) Prerequisite(s): FHD137. Corequisite(s): FHD281. Spring Only.