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    The Culinary Institute of America
  Feb 22, 2018
2017-2018 Academic Catalog
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Advanced Pastry (ADVP-301)

3.0 credits
This course is designed to integrate students’ training in baking and pastry arts, academic studies, and field experience using fundamental baking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Pastry is an examination of taste, baking and pastry techniques, ingredients, and spices. Students will research and evaluate recipes, comparing and contrasting ingredient functionality and methodology. Prerequisite(s): Restaurant Operations: Baking and Pastry (HOSP-201).

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