TransfermaticPROFBKG at Los Angeles Trade Technical College

    PROFBKG 141 - BAKING PROCEDURES AND THEORY OF INGREDIENTS III

    Recent Professors
    Not yet assigned
    Recent Semesters
    No scheduled sections on record
    Class Size
    Not published
    Credits
    6
    Prerequisite
    Professional Baking 112; Professional Baking 121; Professional Baking 122; Professional Baking 131; Professional Baking 132;
    Transfers To
    Not transferable
    Description
    Baking 122; Professional Baking 131; Professional Baking 132; Culinary Arts 111; Culinary Arts 112 ; This class applies procedures and techniques for preparing advanced decorative bakery items for display in a professional food service facility. Students will prepare and demonstrate various advanced techniques including: Molded and tempered chocolate show pieces, marzipan, nougatine, pastillage,pulled and molded sugar, wedding and other occasional cakes, rolled and poured fondant, and gum paste will be prepared and evaluated.