2.0Credit(s) Lecture2 Lab/Clinical0 Principles of Baking II presents instruction in the production of puff paste doughs, Danish rolls, croissants, choux-paste desserts, cheesecake, cooked puddings, cooked desserts, sugar art work with an emphasis in cake assembly and decoration. Prerequisite(s):HCM 111 - Principles of Baking I and HCM 100 - Sanitation and Safety.