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HOME | CULINARY ARTS | BAKING
& PASTRY ARTS | HANDS ON HOME CHEF REGISTRATION | ABOUT US | REQUEST INFO | FAQ |
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Course 145: Baking Skills II |
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This class
concentrates on custards, mousses, basic cakes and icings including Genoise
(sponge cake), and butter cakes with meringue and cream-based icings. The student
learns cake assembly, plated dessert presentation, and basic decoration.
Basic piping and decorating skills are covered. |
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1 Credit, 32 hours |
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Level: |
Introductory |
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Prerequisite: |
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Next: |
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HOME | CULINARY ARTS | BAKING
& PASTRY ARTS | HANDS ON HOME CHEF REGISTRATION | ABOUT US | REQUEST INFO | FAQ |
