CLN201 Advanced Baking: Artisanal Breads, Pastry, and Patisserie

This course will expand on CLN 102 Applied Foundations (baking fundamentals) and entail the study of lean, rich and laminated doughs, bread production, cakes and fillings, as well as custards and meringues. It includes an introduction to candy making and working with couverture (chocolate). These elements will serve to create and compose a variety of finished products, both sweet and savory. Students will extend their knowledge of plating and presentation, and develop decorating techniques using icings, sauces, a variety of garnishes, in addition to handcrafted chocolate decorations. Students will be required to purchase uniforms and supplies.