CHEF 2440 - Baking III - Classic European Tortes & Restaurant Desserts Credits: 3
Fundamental methods and techniques of European Cakes and Tortes. Special emphasis is placed on mixing methods, baking and construction of complex filled and unfilled cakes, and tortes. Mixing methods include egg foam cakes, basic sponges, nut based torts, and classical European preparations. Significance is placed on lectures and demonstrations of molded, and cream filled cakes; tortes; and bombes and finishing methods such as ganache. Skills and techniques for preparing trending and sophisticated desserts for the fine dining experience.
Prerequisite: Student must hold a valid ServSafe Certificate and passed CHEF 2430
Semester: Fall & Spring
Estimated Course Fee: Additional Course Fee Required
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