2 courses with the subject ADVP, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
ADVP 301Advanced Pastry3
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.
This course is an exploration of advanced bread baking techniques, emphasizing fermentation control, ingredient sourcing, and innovation. Students will work with a range of dough styles, including lean, enriched, and naturally leavened, while also exploring recipe development and commercial applications. Students will engage in hands-on lab work, class discussions, sensory analysis, and three creative projects. Quantitative evaluations will consist of weekly formula development and recipe costing models.
