FSDT 2030 - Advanced Baking and Pastry Fundamentals

Advanced techniques in baking and pastries. Gateau, Fine cakes and pastries, Petit fours, confections, chocolate and chocolate work, frozen desserts, plated desserts, sugar work and other pastry techniques needed by successful Professional Bakers and Pastry Chefs in the industry.

Location: L
Credits: 3
Classroom Lecture Hours: 30
Lab Hours: 45
Prerequisite(s): FSDT 1050