RTM-250 Baking/Pastry III
This class is the capstone course for the Baking and Pastry degree. Students will demonstrate skills and knowledge of advanced baking and pastries, building on skills from Baking/Pastry I and II. Includes preparation of multi-component classic French and American pastries and desserts, on-trend desserts, chocolate work, plated dessert presentations, garnishes and sauces. Fee is required. (7 contact hours)
Department
Business