Transfers ToNot transferableDescriptionAdvanced baking skills and methods. Emphasis on specialty and advanced baking skills, techniques, methods and presentation. Hands-on production of pastries, cakes and fillings, puff dough, creams and custards integrated with accompaniments from international cuisines. Students will study, participate, and engage in critical-thinking topics relevant to operating appropriate food service areas, including prioritization, execution, and work habits in a professional food service format. Students will be required to follow Culinary Department dress standards. (formerly FN 288)Usually HeldMon 10:00am–12:50pm, Mon 8:00am–9:50am, Tue 8:00am–12:20pm 