FSS2247C Advanced Baking and Pastries II (AS)
Prerequisite: FSS1050C (with a grade of C or higher)
This advanced course in baking and pastries focuses on refining techniques and expanding students' skills in producing a wide variety of traditional and modern desserts. Students will learn to convert recipes and apply baking formulas for large-scale production while maintaining consistency and quality. The course covers advanced cake decorating, including intricate designs and finishing techniques, as well as creating plated desserts with an emphasis on restaurant-style presentation. Students will also gain expertise in producing pate a choux and puff pastry items, mastering these essential pastry foundations. The importance of sanitation and safety in a pastry kitchen will be emphasized throughout the course. Additionally, students will develop an understanding of dessert display techniques tailored to various market segments, learning how to finish and present desserts attractively for different types of clientele and events.