5credit hour(s) (Pre- or corequisite: CULN 1130 or department approval)
Students apply learned fundamentals and concepts from CULN 1130 to continue skill development. Through theory and demonstration, more difficult products and the components to complete them are covered. Topics include laminated dough, artisan bread, scratch cakes, tarts, pies, meringues, and pate a choux. Multitasking is stressed. Note(s) 15 theory + 150 lab hours