CUL 251 Advanced Pastry Arts I

This course studies the history and background of Classical cakes and tortes from various American and international regions. Students learn to deviate from the classics and create unique desserts, sauces, and garnishes with a variety of flavors, textures, and ingredients. The course emphasizes the plating of desserts created in class. It also covers frozen cakes, ice cream, and sorbet desserts. The course emphasizes scaling for individual and volume production and a la carte and dessert buffet presentation. Prerequisite: CUL 152 (formerly CUL 62) with a grade of C- or better and satisfactory progress in personal portfolio or permission of the program director. Two class hours and eight lab hours per week. Instructional Support Fee applies. 4 credits. Fall; Day only.

4 credits
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