Learn to identify and prepare a variety of cookie doughs, master both stovetop and baked custards, and create Swiss and French meringues while understanding differences in peak development. The class also covers essential cake-making methods, emphasizing how gluten formation influences texture, as well as basic cake decorating skills such as torting, leveling, crumb coating, and icing. Additional topics include making German and Swiss buttercreams and piping decorative elements, such as borders and roses. By the end of the course, you will gain a strong foundation in preparation methods and the ability to execute a wide range of pastry techniques. Restriction: This course may not be taken in addition to MET ML 698; only one may count towards degree program requirements.

Note that this information may change at any time. Please visit the MyBU Student Portal for the most up-to-date course information.