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 pâte à 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