Transfers ToNot transferableDescriptionFormerly CULAR 242.This course covers basic pastry-making principles, motor skills, equipment, ingredients, storage, and sanitation in the bakeshop. Students will learn the different mixing, baking, icing, and decorating techniques for a variety of cakes, tarts, and desserts. These include mousses, chocolate, ice cream, cooked creams, buttercreams, meringues, ganaches, génoise, sponges, and jocondes. Note: Proof of TB clearance is required on the first day of class.Usually HeldWed 8:00am–8:55am, Wed 9:05am–12:40pm 