Baking and Pastry Arts Practical Level 2

Course Code CMBK-103
Lecture hours per week
Lab hours per week 5
Course Availability: Open

This advanced course enables the learner to gain comprehensive, practical skills required in a professional baking environment. Through demonstrations and exercise sessions, students review and re-enforce techniques in selecting, weighing, and mixing ingredients. Students prepare, bake and finish foam cakes, advanced pastries, petite fours, special occasion cakes, creams, custards, advanced sweet and savoury doughs and choux paste desserts.