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CHEF - 140 Tech for Baking & Prep Sauces 3
This lab course will cover an introductory look at baking. This will include quick breads, pastries, cookies, plated desserts, cakes, and dessert sauces. In addition, students will study and prepare a variety of soups to include: clear, pureed, thickened, chowders, and stocks. The mother sauces and variations of those, as well as, modern salsas and vinaigrettes will also be prepared.
Pre-requisite(s):
With a grade of D or better inCHEF-130
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