Dessert and Pastry Making

BAKG2001

  • Requisites: This course is available to students in the Baking and Pastry Arts program. Pre-Requisite: BAKG1007.
  • Course Equivalencies:
  • Open Studies: Not Available
  • Credits: 3.00

Finesse, attention to detail, professionalism and organization are necessary when preparing dessert and pastry items for a fine dining food service operation. Restaurant service options may include: a la carte, banquets, and special events. Students will learn key concepts and principles related to dessert and pastry making within a fine dining food service operation.

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