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