Transfers ToCSUDescriptionStudents will begin to master ingredients, tools, and techniques utilized in developing sweet and savory pastry and desserts, exploring French techniques and European desserts. This course emphasizes the chemical function of ingredients and scalability of items for commercial baking. Students will practice traditional and modern techniques of preparation and decoration, working with cakes and individually plated desserts and pastries. Students will create intricate and delicious desserts that they will present and evaluate.Usually HeldMon 12:00pm–1:50pm, Mon Tue 2:00pm–8:05pm, Thu 4:00pm–6:50pm, Wed 4:00pm–4:50pm 