BAKE 240 Professional Baking & Pastry 4*

In this course students will be introduced to simple specialty decorations such as nougatine, marzipan, pastillage, and pulled and poured sugar. Students will explore baking and pastry marketing and product merchandising. Prerequisite: BAKE 230 with "C" or better.

Credits

6.00 Credits

BAKE 240Professional Baking & Pastry 4*

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

II. Course Specification

Credit Hours Narrative

6.00 Credits

III. Catalog Course Description

In this course students will be introduced to simple specialty decorations such as nougatine, marzipan, pastillage, and pulled and poured sugar. Students will explore baking and pastry marketing and product merchandising. Prerequisite: BAKE 230 with "C" or better.

IV. Student Learning Outcomes

V. Topical Outline (Course Content)

VI. Delivery Methodologies