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1 rubric Advanced Baking 141 Section-7546       popup preview  
The student will be learning to design and prepare various advanced bakery items using a variety of mediums a to produce decorative centerpieces for professional 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.

Grade levels:   Undergrad  
bakery


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