This course continues the basic theory of baking and pastry arts. Units of the course will consist primarily of hands-on preparation of quality-baked products, especially suited to a commercial application. Demonstrations will be given for most practicums and detailed professional preparation methods and techniques, as well as presentation, will be emphasized. Laboratory work includes production of artisan breads, chocolate bonbons, and tempered chocolate decorations, basic sugar work and marzipan.
Total Program Hours: 45 hours
Prerequisite: SD-006 | Introduction to Baking
Advanced Baking
This course runs for the Academic Calendar Fall 2024, 9/4/2024 -10/25/2024.
This class meets in person on Wednesday and Thursday, 9:45 AM –3 PM at Ender Hall, Room E-188.
Required Uniform:
– White chef’s coat with long sleeves
– Black slacks without cuffs
– White chef’s hat
– Closed-toed work shoes
– Apron with black/white stripes
– Jewelry, nail polish, long nails are not permitted
Detailed course schedule and information will be posted on Canvas.
For further inquiry on schedule and uniform, please contact the professor, Tomer Zilkha, at [email protected].
Required Textbook: Advanced Bread & Pastry (ISBN: 9781418011697)
For accommodations, call the Disability Services at 201-612-5269.