CUUL 2000 Dessert and Bread Retail Production, Nutrition in Baking
This course is designed to merge artistry and innovation with the practical baking and pastry techniques utilized in a production setting. Emphasis is placed on quantity bread and roll-in dough production, plated and platter presentations, seasonal/theme product utilization and cost effectiveness. Upon completion, students should be able to plan, prepare and evaluate breads and desserts within a commercial environment and determine production costs and selling prices.
Prerequisite
CUUL 1000 - Fundamentals of Culinary Arts; CUUL 1110 - Culinary Safety and Sanitation; CUUL 1220 - Baking Principles; CUUL 1520 - Baking Science; CUUL 1530 - European Cakes and Tortes; CUUL 1540 - Artisan and Specialty Bread; CUUL 1550 - Hot and Cold Plated Desserts; CUUL 1560 - Cake Design and Decorating; CUUL 1570 - Confection Artistry; CUUL 1580 - Chocolate Artistry
Corequisite
None