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Baking and Pastry Arts Theory II

Course Code CMBK-201
Lecture hours per week 3
Lab hours per week
Course Availability: Open

This course provides the student with an advance understanding of ingredients, techniques, methods, formulas, pastry types and classifications to support skill development and knowledge of advanced bakery products such as Crystallizing Chocolate, Pralines, Sugar work, Wedding cakes and Show pieces. Students will continue to build on their previous knowledge by further developing their skills and techniques used in practical applications.