KBPA 130 Advanced Pastry: Mousses, Doughs, Plating and Sauces

This course develops student’s hands-on skills and artistry create desserts, pastries, entremets, plated desserts, mousses, custards, and petit fours. The full repertoire of a professional pastry chef will be learned. Precision techniques such as finishing, piping, plating, and garnishing are emphasized.

*All culinary and baking/pastry lab courses require a C or better for a passing grade Pre-requisite(s): KBPA 120, KCUL125 Co-requisite(s): None. 5 Credit Hours