BAKE 160

This course will focus on the methods and techniques of creating both basic and advanced cookies and bars as well as petit fours. Skills in cookie shaping, decorating and finishing techniques will be developed along with speed and consistency. Petit Four skills will include the use of poured fondant, poured chocolate, piping, and decoration. Various petite desserts and miniature desserts, including mini cakes and tarts will be discussed, prepared and garnished. Presentation and retail applications will also be emphasized. Sanitary practices and compliance with laws and ordinances of the Department of Agriculture are enforced. Students are required to have a baking kit and a professional chef's uniform to participate in class according to departmental uniform policies. Restricted to Baking and Pastry students