4credit hour(s)Prerequisite: (CULN 1100 + CULN 1110 + BCIS 1110) + (CULN 1003 or CULN 1103) 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.
