FNH 251 - Baking & Pastry III

This course is designed to integrate students’ previous coursework in baking and pastry arts and academic studies. Building on previously acquired baking techniques, learners will explore topics of baking/pastry trends, food science, aesthetics, and sensory perception. Baking and Pastry III provides further study of advanced baking/pastry techniques, ingredients focusing on chocolate, sugar work and advanced cake production. Building on the previous baking coursework, students will research recipes, produce them for consumption, evaluate them and conduct cost analysis.

Co-requisites: FNH 250

Prerequisites: NONE

Credits: 3(Lec: 2 Lab: 4)