CHEF 2440 - Baking III Tortes & Desserts

Institution:

Salt Lake Community College

Subject:

Culinary Arts

Description:

Fundamental methods and techniques of European Cakes and Tortes. Special emphasis is placed on mixing methods, baking and construction of complex filled and unfilled cakes, and tortes. Mixing methods include egg foam cakes, basic sponges, nut based torts, and classical European preparations. Significance is placed on lectures and demonstrations of molded, and cream filled cakes; tortes; and bombes and finishing methods such as ganache. Skills and techniques for preparing trending and sophisticated desserts for the fine dining experience. Prereq: Student must hold a valid ServSafe or Food Handler certificate and passed CHEF 2420 and 2425. Semester: Fall & Spring

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.slcc.edu

Phone Number:

(801) 957-4111

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

General Education

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