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    • CBP-124 : Tarts, Tortes and Gateaux

      Academic Level:
      Undergraduate
      Department:
      Culinary Arts
      Subject:
      Baking Pastry
      Prerequisites:
      Corequisites:
      None
      Credits:
      2
      Students will utilize cake mixing methods to create traditional and nontraditional desserts. The use of timeless fillings and icings such as ganache and Bavarian cream will culminate with the student creating classical desserts such as Linzer Torte, Sacher Torte and Gateau St. Honore. The ever popular cupcake will also be produced showing its versatility in today's market. Prerequisite: CAI 129 & CBP 122; Co-requisite: CBP 120