CUL 62 - Essentials of Baking

Institution:

Bristol Community College

Subject:

Description:

IIThis course is a continuation of CUL 52 and focuses on laminated dough and paté a choux as an introduction to classical pastries. The course introduces the preparation and use of custards, crème anglaise, dessert sauces, and mousse, and emphasizes the mixing methods, shaping, and portioning, filling, baking and finishing of cookies, petit fours, pies, and cakes. The course further emphasizes slicing, filling, and decorating layer cakes with a variety of techniques, including icings and pipings, and their correct plate presentation . Prerequisite : CUL 52 or permission of the program director. Two class hours and eight lab hours per wee k.Instructional Support Fee applies4 credits Spring; Day only

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

bristolcc.edu/

Phone Number:

(508) 678-2811

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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