Course Description
Advanced Pastry Shop
(3-2-4). A study of classical desserts, French
and international pastries, hot and cold
desserts, ice creams and ices, chocolate work,
decorations. Apply pastry shop techniques
including recipe modifications; prepare laminated
dough's, choux, pastries, meringues, creams,
custards, puddings, and related sauces; and
prepare a variety of hot souffles, fritters,
crepes, cobblers, crisps and assorted inlays to
include sugars and chocolates. Emphasis on
advanced techniques.
Required Prerequisites: PSTR-1301 and CHEF-1305
with minimum grade of C.
Semester hours:3
Lecture hours:2
Lab hours:4
Petition required:N
Course may be repeated for credit when the topic varies:N
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