BAKE 246 - Specialty Cakes and French Pastries
- Recent Professors
- Grace S. Jakubowics
- Recent Semesters
- Fall 2026
- Class Size
- Not published
- Credits
- 1.5
- Prerequisite
- CULAR 20 and BAKE 241 and BAKE 242 .
- Fall 2026 Sections
- View Fall 2026 sections of BAKE 246
- Transfers To
- Not transferable
- Description
- Formerly CULAR 246. This course expands on basic pastry skills to produce a variety of intricate cakes, entremets, French pastries, and desserts. An array of advanced techniques will be used for baking different sponges, génoise, joconde, and meringue-based preparations, as well as advanced creams and fillings, assembly, and decorating techniques. Note: Proof of TB clearance is required on the first day of class.
- Usually Held
- Fri 8:00am–12:15pm