BAK 120 - French Pastries

3 Credits
Students have the opportunity to use a variety of techniques and methodologies learned in previous stations to produce classic and contemporary French pastries, petit fours and simple truffles. Students’ attention to detail creates these fanciful individual pastries. Students continue to develop and use new vocabulary in regard to the industry and demonstrate knowledge about the different ingredients used in a retail bakery. This station covers safety procedures associated with operating bakery equipment as well as the practice of proper sanitation and food handling techniques in accordance with the King County standards.

Prerequisite(s): CUL 105 with a 1.0 or higher

Course Outcomes

Prepare a variety of small cakes and French pastries.
Prepare a variety of petit fours.
Prepare a variety of chocolates and candies.
Work with a variety of finishes, fondants, chocolate creams and butter creams.