Mar 28, 2024  
PUBLISHED 2020-2021 Credit Catalog 
    
PUBLISHED 2020-2021 Credit Catalog [ARCHIVED CATALOG]

BAKE 266 - Pastry Fundamentals II


Course Description:
An exploration of pastry production including individual pastries and a variety of tarts and pies with a focus on ingredient function, decorating, garnishing and presentation.

3 Credits

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