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Mar 29, 2024
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PST 208 Intro to Cakes, Desserts, Chocolate & Sugar Decorations 5 CR This course provides a study in the elements of mixing and baking;, assembling and decorating simple cake;, introduction to specialty cake;, gateaux and torte;, basic sauces; simple to complex dessert presentation; introduction to chocolate and sugar techniques used for decorations; and simple classic and molded chocolate truffles. Upon completion of this course students will be proficient in creating decorated basic and specialty cake; combine a variety of dessert components enhanced with plate decorating techniques; and add on fitting chocolate and sugar garnishes to upscale the visual aspect of cakes and desserts. Prerequisite(s): CUL 110 , PST 202 , PST 204 Corequisite(s): PST 206 all with a “C-” or better
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