CUL 224 - Advanced Baking & Confections

Hours: 2

This is an advanced course that builds on skills and theory learned in Fundamentals of Baking. Areas to be covered include: classical and modern desserts and pastries, chocolate use in confections and desserts, pulled sugars and other classical confections. Also covered is how to plan/execute a course specific buffet. Students will learn from lecture, demonstrations and hands-on practice of processes.

Prerequisite: CUL 111
Yearly Cycle:
Spring