CA 204 - Pastry

(5/12.5)

Prerequisites: A grade of a “C” or better in

CA 104 - Bakery

. For students in the Culinary Arts 151(or Culinary Management 155 or Baking and Pastry Arts 156 or combination). This course is designed to provide the students with practical bakery skills for restaurant, wholesale or retail bakeshop. Emphasizes advanced baking skills, with increased production requirements. Preparation of frozen desserts and ice cream, chocolate candies, hot and cold plated desserts with special attention to individual presentation of restaurant desserts.

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