Description
Study will include basic elements of breads, doughs, basic pastries, custards, cakes, pies, tarts, sauces, and fruits. These elements will be used to produce desserts as well as savory applications. Students will learn presentation and decorating techniques that will include dessert sauces, decoration, plating and garnishment.Prereq Cul 121 with a 'C' or better Co-req CUL 122 and CUL 132