Transfers ToNot transferableDescriptionDescription: An intermediate course on pies, tarts, and fillings, including the crust, assembly techniques, and baking. Students will be making and baking pies and tarts from scratch, including all of the components necessary for them. A good pie starts with a good pie crust, and the different types of doughs used for both pies and tarts will be discussed in greater detail. Emphasis will be directed to the various types of fillings, assembly, and finishing techniques. 18.00 hours lecture and 27.00 hours laboratory. (Letter grade only)Usually HeldSat 1:05pm–2:35pm, Sat 12:00pm–1:05pm, Tue 3:00pm–5:05pm, Tue 5:05pm–8:15pm 