BAK 104 - Baking Block Three

Institution:

Paul Smiths College of Arts and Science

Subject:

Description:

3 Credit Hours Spring Sem. In this production lab, students will use the knowledge and skills learned in Principles of Restaurant Desserts (BAK 140) to raise their level of proficiency in working with pastry basics, tarts and flans, specialty cakes and gateaux, Bavarians and mousses, basic sugar work and decorative work with chocolate. Prerequisites: Baking Block One (BAK 102) and Pastry Block Two (BAK 103).

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.paulsmiths.edu

Phone Number:

(518) 327-6000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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