Transfers ToNot transferableDescriptionDescription: An intermediate course on mixing methods and techniques, in the production of muffins, quickbreads, and pâte à choux items. Students will discuss the various skills and techniques used for making muffin and quickbread batters. The introduction of pâte à choux will also be discussed in great detail. Mini pastry displays will also be included in this course. Additional pastry items include biscuits and scones. 18.00 hours lecture and 27.00 hours laboratory. (Letter grade only)Usually HeldMon 11:50am–4:05pm, Mon 9:00am–11:50am 