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Professional Baking 141 - Adv Baking & Centerpiece Technique

The student will demonstrate, design, and prepare various advanced bakery items using a variety of mediums to produce decorative centerpieces for professional a food service facility. Molded and tempered chocolate showpieces, marzipan, nougatine, pastillage, pulled sugar, wedding and other occasional cakes rolled and poured fondant and gum paste will be identified and prepared

Grade levels: Undergrad

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