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. 12 (2 lecture hours and 3 laboratory hours)
Note: In addition to tuition, this course requires an additional tuition rate of 1.5 times the current in-district tuition rate.