CLN208 Pastry Techniques

This lab based course covers advanced pastry principles. Techniques will include mousse, chocolate and candy work, cake decorating, advanced breads and yeasted lamination.  The products made in this class may include but are not limited to danish, chocolate confections, special occasion cakes and artisan hearth breads. Students will demonstrate skills in mixing, shaping, baking and designing these various preparations as well as correct flavor and product finishing

Credit Hours

3

Lecture Hours

1

Lab Hours

4

Prerequisite

CLN107 Introduction to Bake Shop with a C- or better

Attributes

  • Free Elective