CLA 143 Advanced Pastry and Baking 3 credits

This course focuses on introducing students to more advanced baking and pastry dishes, while emphasizing the need to perfect their basic skills. Lessons include buttercreams and meringue icings, classical and specialty cakes, decorative garnishes and fillings for cakes and baked goods. Students are introduced to the proper presentation of baked goods and desserts. R, 12 (2 lecture hours and 3 laboratory hours)

Prerequisite: CLA 100 with a minimum grade of C, CLA 141 with a minimum grade of C and CLA 142 with a minimum grade of C

Note: In addition to tuition, this course requires an additional variable tuition rate.