This course explores advanced and specialized areas of professional baking beyond the fundamentals. Topics may include artisan bread production, plated desserts, international pastry traditions, chocolate and confectionery work, gluten-free and alternative baking, or seasonal specialties. Students refine their skills in recipe development, advanced techniques, and presentation, while emphasizing creativity, precision, and problem-solving in the bakeshop. Through hands-on practice, tasting, and critique, students deepen their appreciation for the artistry and science of baking. (1 lecture hour, 3 lab hours)
Credit(s): 3, repeatable for a maximum of 6 credits (when topics covered are different)
CUL180 (Foundations of Professional Baking) or Permission of Instructor