COOK

COOK 200 I Baked Goods and Desserts

Pastries

Specialty pastry items are components of many menus. Cooks must be able to identify and correctly prepare a variety of specialty pastries and pastry products.

Yeast Products

A variety of yeast risen products are used in the kitchen. Cooks must be able to identify and correctly prepare a variety of specialty yeast doughs and yeast risen products.

Cakes and Tortes

There are numerous types of cakes and tortes that are common to many menus. Cooks must know the basic methods of preparing and decorating a variety of cakes, cheesecakes, and charlottes.

This course is delivered via: On Campus