Culinary Co-op II
Degree candidates in the Culinary Arts curriculum are required to complete one hundred hours of on-the-job experience for which they are paid by their respective employers. This course is a […]
Baking and Pastry Arts Co-op II
Degree candidates in the Baking and Pastry Arts curriculum are required to complete one hundred hours of on-the-job experience for which they are paid by their respective employers. The students […]
Testing and Practical Exam
This course will have an extensive review of the skills, techniques, and knowledge covered in the previous baking degree courses. This course will culminate with a hands-on practical exam. (Pre-requisites: […]
Advanced Pastry Theory
This course will cover the theoretical aspects of the advanced pastry arts courses. This course will be taught only as a Co-requisite to the four spring senior baking labs. (Co-requisites: […]
Petit Fours and Mignardise
A variety of small confections that are usually one or two bites in size will be the focus of this course. (Co-requisites: CULA23W7, 238W, 241W, 242W or POI)
Advanced Pastries and Plated Desserts
This hands-on production course gives the student the opportunity to expand on the baking skills and fundamentals learned in the course Individual Pastries and Plated Desserts. (Prerequisite: CULA127W; Co-requisite: CULA241W […]
Advanced Cake Decorating and Design
This course covers the combination of talent, skill, and knowledge needed to create wedding cakes and other specialty cakes. (Prerequisite: CULA126W; Co-requisite: CULA241W or POI)
Advanced Baking Theory
The students will advance their understanding of baking principles and theory as it relates to their production classes. This course will be taught only as a Co-requisite to the four […]
Chocolates and Confections
The production of chocolates and other confections will be covered as well as the techniques necessary to work with chocolate and sugar. (Co-requisites: CULA231W, 232W, 233W, 236W or POI)
Dessert Buffets and Displays
The students will have the opportunity to showcase their skills through the presentation and display of a wide variety of bakery products. (Co-requisites: CULA231W, 232W, 234W, 236W or POI)
Introduction to Centerpieces
Introduction to pastillage, pulled, blown, poured and spun sugar, as well as the techniques necessary to design and produce edible centerpieces will be explored. (Co-requisites: CULA 236W or POI)
Advanced Artisan Breads
The students will learn advanced skills and fundamentals in the art of creating artisan breads. (Prerequisites: CULA127W; Co-requisites: CULA232W, 233W, 234W, 236W or POI)
