In this course, students are introduced to contemporary pastries applicable to today's food service industry. Emphasis is placed on pastry production techniques including demonstrations and practical applications of pate a choux specialties, gateaus, sauces, custards, mousses, churned and still frozen desserts. Students will also be introduced to plated dessert concepts and construction. The title of this course was previously Pastry I.
Level I Prereq: Academic Reading and Writing Levels of 6; CUL 104 and CUL 110, minimum grade "C"; may enroll concurrently in CUL 110
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