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    The Culinary Institute of America
  Feb 23, 2018
2017-2018 Academic Catalog
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Baking and Pastry Practical Examination II (BAKE-230)

In this two-day practical exam, students are required to produce items that will demonstrate their knowledge of baking and pastry principles along with the hand skills they have developed during their first and second years of study. This exam allows students to show what they have learned with regard to yeast-raised products, aerated desserts, ganache, and chocolate tempering techniques. (High Pass/Pass/Fail Grading) Prerequisite(s): Specialty Breads (BAKE-202), Chocolate and Confectionery Technology and Techniques (BAKE-242), Contemporary Cakes and Desserts (BAKE-245), and Individual and Production Pastries (BAKE-124).

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