CULA 1321 - Advanced Baking and Pastry

3 Credits
1 Class Hour, 4 Lab Hours

Baking skills are polished as students learn more difficult baking, pastry and dessert techniques. Emphasis is placed on presentation, plating and appearance. The production of high skill, high quality finished products is emphasized with special attention to chocolate work, plate presentation, and cold and hot preparations. Soufflés, dessert sauces and creative and flavorful designs exemplify this course. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation. Co- or Prerequisite(s): CULA 1200 and CULA 1320 with a grade of “C” or higher. Prerequisite(s): CULA 1310 - Fundamentals of Baking with a grade of “C” or higher. Co-requisite(s): CULA 1200 - Sanitation and Food Safety and CULA 1320 - Culinary I (Fundamentals) with a grade of “C” or higher.

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus

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