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2026 - 2027 General Catalog and Student Handbook 
    
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2026 - 2027 General Catalog and Student Handbook

CUA 208 - Advanced Baking

3 credits

This course is a continuation of CUA 204. Topics include specialty breads, pastillage, marzipan, chocolate, pulled-sugar, confections, classic desserts, pastries, and cake decorating. Upon completion, students should be able to demonstrate pastry preparation and plating, cake decorating, and show-piece production skills.