CUL 221 Pastry Basics*

A continuation of CUL 220 that includes advanced baking principles as they relate to pastry cream, meringues, icings, pie doughs, eclair paste, pie production, cakes, cookies and their characteristics, custards and mousses; frozen desserts; fruit desserts; souffles, doughnuts, and crepes. Additional topics include dessert presentation and baking for special diets. 

2 hours lecture, 3 hours laboratory.